Timana, Huila - Colombia

Altitude: 1800 - 1900 masl

Varietal: Variedad Colombia

Processing Method: Dry anaerobic fermentation, dried on raised beds

An extensive dry anaerobic fermentation has a large part to play in this cups unique character. Initially fermented for 85 hours followed by another 90 hours after pulping.

A balanced cup with notes of dried cherry, milk chocolate and zesty orange acidity.

Roasters notes

This coffee roasts in a very standard way and follows our general methodology when it comes to Colombian coffee. Even though it is anaerobically fermented we still are aiming for a similar drop temperature to a typical washed Colombian. Our roast times average to 11 minutes with development around the 12% mark.

This coffee is roasted on our 12kg Diedrich.

Brewers notes

15g ground medium-coarse and 250g of water at 93 degrees (1:16 ratio).

Pour in 3 stages as follows 30g-120-90g aiming for a 2:30 draw down.

Expect notes of dried cherry, milk chocolate and zesty orange acidity.

Custom Water

In our search for balance we combined a low carbonic hardness of 10ppm bicarbonate and 70ppm of general hardness - accentuating the acidity and sweetness. Add the water below to try for yourself.