COLOMBIA Guillermo

“Regardless how and when you brew this coffee, all over again, it can not turn out wrong.”

Frida Svedén
Barista, Alkemisten, Gothenburg, Sweden

SCA SCORE 89.00

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 honey fragrance follows us through to the first crack and we swiftly afterwards finish the roast.

GENESIS

Producer	Guillermo Family
Country	Colombia
Region	Nariño, Ricuarte
Altitude	1,950 masl
Varietal	Caturra
Process	Washed
Lot size	60kg
Trade	12.75 USD/kg

SENSORY EXPERIENCE

Aroma	Milk chocolate, Honey
Flavor	Honey, Fudge, Pineapple
Aftertaste	Cocoa, Almond, Long
Acidity	Pineapple, Mid-High
Body	Round, Mid
Balance	Uniform

SYNOPSIS

As in other parts of Nariño, work in the country side is very demanding due to technological underdevelopment. Roads are not paved. This makes life and mobilization in the country side difficult.

Guillermo is 42 years old and lives at the 2 hectares farm with his wife and two daughters. The family is carefully taking care of the farm throughout the year.

Harvest takes place during June and July each year and there is all year round work related to the farm. The soil at the farm is volcanic, high in acidity and rich in nutrients. Due to these conditions, the Caturra trees develop their non-expected characteristics and benefit profoundly from this soil.

Semi-shade banana plantain trees and citrus fruit is co-grown with the coffee trees. This has an impact on the flavor development which advances the unique citric acidity. During our roasting of this minimal harvest, we experienced unique aromas of ripe pineapple and comb honey.

This is one of the smallest farms we work with. The harvest is very limited and we fully support the farm by buying the complete harvest. Arranged by our dear friend Juliana Bravo Bedoya with family.

BREWING RECOMMENDATIONS

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.

WATER RECOMMENDATIONS

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