Colombia
Detailed product description
Farm
The coffee comes from the farm La Esmeralda, where farmer Cesar Buesaquillo and his team cultivate the Castillo variety. This variety is the result of years of research by the Colombian institute Cenicafé and represents the perfect blend of resilience and quality. It was created by crossing the Timor Hybrid and Caturra varieties, allowing it to maintain an exceptional flavor profile while being highly resistant to diseases. Growing this variety has brought stability especially to small farmers, as it enables them to farm more sustainably and with less dependence on fertilizers.
Processing
Cesar, along with his team of pickers, harvests only the ripest cherries. Subsequently, the cherries are placed in sorting areas at La Esmeralda, where the team hand-sorts them and uses the “flotation” method to remove low-density, unripe, or damaged cherries. This is followed by controlled fermentation, which highlights the natural character of the bean. After fermentation, the coffee is dried in parabolic dryers in thin layers for 10 to 15 days. Regular turning ensures the even penetration of sugars from the pulp into the bean, which results in a unique profile with intense fruitiness, sweetness, and a full body.
The coffee is more funky with the sweetness of cherries, fresh cranberry acidity, and a subtle cocoa finish.
V60 Recipe
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Brew ratio: 1:15
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20 g coffee
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Grind: 24 clicks (Comandante)
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Brew time: 2:40
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Water profile: GH 5, KH 3, 94 °C
Method:
Pour 60 g of water over 20 g of coffee and let it bloom for 40 seconds.
Slowly pour another 120 g of water in circular motions.
When the previous pour has almost drained, add the final 120 g of water — again slowly and in circles.
Total extraction time should be around 2:40.
Don’t hesitate to experiment — adjust the grind (if bitter notes dominate, go coarser; if the cup tastes flat or watery, go finer) or play with the brew ratio.