Colombia, Jardines Del Eden
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About the Bean
Juicy and fragrant with notes of blueberry and jasmine. After careful selection, picking and sorting, the cherries were laid in thin layers on patios to dry for up to 20 days. The natural process method helps develop rich and nuanced flavour notes. Once dried, the coffee is stored in a temperature controlled warehouse to stabilise before being transported for export.
Region
Pijao, Quindi
Variety
Pink Geisha
Process
Natural
Altitude
1,700-1,900 MASL
Producer
Felipe Arcila
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Extraction
62g
Contact Time
28-32 seconds
Dose
22g
Brew Ratio
1:2.8
Temperature
94°C
Filter
Draw Time
2:30
Temperature
95-97°C
Pours
2 (including bloom): 30g, 210g
Water
240g
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:16
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