COLOMBIA Loma WashedColombiaLoma250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“An everyday, morning, afternoon and evening coffee that is reliable with all brewing methods.”
Founder, Coffea Circulor, Sweden
SCA SCORE 88.75
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Prolonged roast, high front up heat that subsides and an exquisite aroma of honey fragrance follows us through to the first crack and we shortly afterwards finish the roast.
|Producer||José Ignacio Paz|
|Aroma||Honey, Raisin, Toffee|
|Flavor||Blackberry, Mango, Yellow plum|
|Aftertaste||Cocoa, White grape, Mid|
|Acidity||Tangerine, Citric, Mid|
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.
The area is a mountainous region with deep chasms. Its cold temperatures make coffee grow slow. This produces additional sugars to be interpreted as very sweet in the brewed cup. Particular to this lot which is a Caturra and Castillo blend is grown by Jose Ignacio Paz at Finca La Loma.
Chachagüi has an indigenous population, consisting of Spanish heritage and culture, the name “Chachagüi” originates from two indigenous languages, Quillacinga and Quechua. The word translates to “land of clear waters” and “good water” and the environment is known for its clean environment. The high temperatures rarely fluctuate beyond 19-22 degrees Celsius during the day.
The high altitude and humid breezing winds generates an unpredictable weather pattern. This is in favor for the coffee trees and the cherries. They create a natural immune system for weather patters and is strengthening the structure of the coffee - it is extremely dense, solid and heavy. José is meticulously harvesting and follows a traditional washed fermentation process by submerging the coffee for 18 hours before drying the beans on his patio for five days.
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