Anaerobic natural 72hrs
+ wine yeast & strawberry.
Then pulped and dried like honey
(We don’t know how to name it;)
Variety :
Castillo
Roasting :
Filter
Score :
91
Our recipe for V60 :
• Grind size on EK43 – 8,3;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds;
• +50g of water at 0:30;
• +50g of water at 1:00;
• +50g of water at 1:30;
• +60g of water at 2:00;
• Total time 2:50.
Comment from the roaster (V60) :
“72 hours of dry anaerobic fermentation with the addition of wine yeast and fresh strawberries. After that, the cherries were depulped and dried like raisins with a new batch of fresh strawberries added. The result in terms of taste and aroma, you won’t believe it, is ripe strawberries 🙂 Yes, it’s cheating, but it’s incredibly delicious for us 🌝.
In addition to strawberries, the main flavors include peach, yogurt, papaya, and sparkling wine✨.”
• Grind size on EK43 – 8;
• 16g of coffee;
• 260g of water,temperature 98℃;
• Pour 50g of water, bloom for 30 seconds;
• Pour 50g of water until 1:00;
• Slowly pour another 160g of water till 1:40;
• Total time 2:40.
Comment from the roaster (V60) :
“Rosehip tea and lemon jam.
Clean, bright, not a single tomato slipped through 😉”.
• Grind size on EK43 – 8,3;
• 16g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds;
• +50g of water at 0:30;
• +50g of water at 1:20;
• +110g of water at 1:50;
• Total time 4:00.
Comment from the roaster (V60) :
“For the souls that crave unlimited filters throughout the day 😌. To make such a luxury happen, coffee is initially processed using the classic washing method, then soaked in hot water, followed by rinsing with a synthesized solution of ethyl acetate and cane sugar. Afterwards, it is washed and dried again. As a result, we obtain a perfectly clean Colombian coffee, which in terms of flavor profile, is similar to washed Ethiopian coffee. It has notes of black tea, apple, plum, and cocoa.”
• Grind size on EK43 – 8;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 40 seconds,
• +50g of water at 0:40;
• +160g of water at 1:20, slowly pour until 2:20;
• Total time 2:50.
Comment from the roaster (V60) :
“Our new favorite Colombian anaerobic coffee. The descriptors are pineapple, passion fruit, cider, dried banana, rum, and pomegranate. For the ultimate experience, try enjoying it with Rodrigo Amarante’s “Tuyo” and picturing yourself on top of the gorgeous Colombian mountains.”