A natural Huila microlot, roasted for espresso. Fruit forward and clean.
Built for espresso at home or in the cafe, on prosumer and home machines like Breville, Sunbeam and DeLonghi. Also good through a stovetop or Aeropress.
Vanilla, jammy nectarine and toffee, with cooked papaya underneath. Tangy acidity, sugary sweetness, and a syrupy body when you pull it as a shot.
Drinks beautifully black as an espresso or long black. It will hold in a small milk like a piccolo or cortado, but milk buries the fruit, so we drink this one black.
Fruitier and brighter than our everyday espresso blends. A change of pace shot, not your daily workhorse.
One small lot from one grower. Once it is gone it is gone.
Luis cups this lot at 87 plus and finished top 30 at Huila Best Cup in 2016.
Grown by Luis Anibal Calderon at Finca Villa Betulia in Acevedo, Huila, Colombia, at 1450 metres. The variety is Castillo and the process is natural, so the cherries dry whole with the fruit still on. Luis picks only ripe cherries, ferments them dry for 25 hours, then moves them to his parabolic dryer for around 25 days. That slow dry is where the vanilla and stone fruit come from. He started with a tiny lot his father gave him and built it into this with his family.
Best suited for
Espresso · Long black · Stovetop · Aeropress
Double espresso guide
Brew ratio: 1:2 (coffee to yield)
Example: 20g in, 40g out
Time: 26 to 30 seconds
Temp: 93°C
Roast level Light to medium
Roasted to order in Ballarat. Local Ballarat delivery every Thursday for orders placed before midnight Tuesday. Shipped daily Australia wide via courier or Australia Post.
