COLOMBIA El Maco WashedColombiaElMaco250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“If you don't like this coffee - you're wrong.”
Barista trainer, Gothenburg, Sweden
SCA SCORE 90.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on convection and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of chocolate follows us through to the first crack and we swiftly afterwards finish the roast.
|Region||Funes-Nariño, La Pradera|
|Aroma||Milk Chocolate, Peach, Toffee|
|Flavor||Milk Chocolate, Peach, Pear, Toffee|
|Aftertaste||Almond, Cocoa, Pear, Mid|
|Acidity||Peach, Malic, Mid-High|
Nariño is blessed with excellent coffee growing conditions: A micro-climate and high altitude which provides lower relative humidity, more wind and sunny days than other areas of the country.Luciano is 67 years old and he lives at the farm with his wife. He has being working with coffee until present day. He was actually born on the coffee farm. The farm covers an impressive 26 hectares where 8 hectares are planted with coffee. Most of the trees are of the Typica variety. When Luciano's children became grew older, he decided to pass on some hectares of farm to each one of them so they can continue grow and harvest coffee. Through this approach Luciano's legacy will continue.
Coffee plants in Nariño will have a longer period of develop- ment, filling, and ripening of the coffee cherry. The coffee is hand picked, de-pulped and web fermented for 12-14 hour to be later dried on raised beds for 8-10 days.
The harvest is very limited and we fully support the farm by buying the complete harvest. Pre-shipping, the shipping port warehouse was unfortunately robbed and we lost two-thirds of the harvest. Arranged by our dear friend Juliana Bravo Bedoya with family.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Colombia
Finished in Scandinavia