A natural Huila microlot, roasted light for filter.
Built for pour over, batch brew and anyone who takes their coffee black and wants the fruit right up front. Works in a V60, Aeropress, Moccamaster or batch brewer.
Vanilla, jammy nectarine and toffee, with cooked papaya sitting underneath. Tangy acidity, sugary sweetness, light and juicy in the cup.
Made to be drunk black. The fruit and sweetness carry it on their own, so we would not put this one near milk.
This is the opposite of our everyday blends. Lighter, fruitier, and built to show off a single farm rather than blend into the crowd.
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
Filter · Pour over · Batch brew · Aeropress · Long black
Filter brew guide
Pour over, V60
Ratio: 1:16
Example: 15g in, 250g out
Time: 2:30 to 3:00
Temp: 94 to 96°C
Roast level Light
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.
