“Honey. Honey. Honey. Honey. Honey.”
Customer, 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.
|Producer||Andreas Yela Garces|
|Region||Nariño, La Florida|
|Aroma||Milk chocolate, Honey|
|Flavor||Honey, Coconut, Red apple|
|Aftertaste||Honey, Cocoa, Long|
|Acidity||Malic, Red apple, Mid-High|
Nariño is one of Colombia’s 32 departments and home to thousands of smallholder coffee producing families. The soil is volcanic, high in acidity and rich in nutrients.Andres Yela Garces is a 25 year old coffee producer and lives in Pasto. Such as many coffee producers, he started in working with coffee together with his father, Angel Yela. The farm is located in La Florida and carries only Caturra trees covering 2 hectares. Harvest occurs in June and July each year.
Due the geographical location near the Equator, the climate is characterized by fluctuating day and night temperatures. This sets appropriate conditions growing fine coffees. The altitude creates opportunities for complex development of sugars and acidity which are profound in the flavor development during roasting. Two annual organic fertilizations are provided for the coffee trees where they are semi-shaded by banana plantain trees. The management throughout the year with fertilization, nurturing, picking and harvesting yields a high quality coffee. Drying is completed on raised beds and patio for 10-25 days.
This harvest is 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