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    Colombia, Finca El Paraíso 92 (Pink Bourbon)

    Taking freshness to the next level, we decided to go one step further and developed our most sustainable packaging yet. We are putting the best high end coffees in this next level packaging.

    Our special launch gift to you: each can comes with a reusable silicone lid*. 

    Tasting Notes: Rhubarb, Turkish Delight & Yogurt

    Country: Colombia
    Region: Piendamo, Cauca
    Variety: Pink Bourbon
    Process: Thermo Shock
    Altitude: 1750 MASL
    Producers: Wilton Benitez

    ABOUT THE BEAN:

    Wilton and his two brothers own and operate Granja Paraíso 92 in Piendamo, Cauca, Colombia. With a background in chemical engineering, Wilton is the brains behind the coffee processing and experimentation, and his brothers each attend to the farm and the development and welding of bespoke machinery used in their facility.

    The process starts by using 95% ripe cherries, and 5% semi-ripe cherries. Thermo Shock has its own distinct flavour profile and aroma that you will notice, which comes from the unique fermentation that is applied.

    First Wilton ferments the cherries in anaerobic bioreactors for 52 hours, using a yeast microorganism called safAle BE-134 (commonly used in the fermentation of beer). Next, Wilton does a hot (40 degrees), then cold (12 degrees) washed immersion of the cherries, followed by a 48 hour controlled drying.

    All Stitch Coffee Cans are 100% recyclable (label inclusive).

    BREWING GUIDE:

    Espresso
    Brew Ratio: 1:2.8
    Dose: 22g
    Beverage Mass: 62g
    Contact Time: 28-32 seconds
    Temperature: 95°C

    Filter
    Brew Ratio: 1:17
    Dose: 15g
    Water: 255g
    Temperature: 97-100°c
    Bloom: 30g (40 seconds)
    Pours: 2 (including bloom): 30g, 225g
    Pour Time: 1:30
    Draw Time: 2:30

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