Colombia -La Cordillera Bourbon Aji Washed Anaerobic

     Location: Huila
     Process Station: La Cordillera
     Producer: Nestor Lasso
 
 
    Harvest Date: December 2022-February 2023
    Received Date: October 2023
    Volume Ordered: 100kg
 
 
  Varietal: Bourbon Aji
  Growing Altitude: 1750+ m.a.s.l
  Processing Method: Washed Anaerobic
               
 
 Filter Roast: Extremely Light 
 Espresso Roast: Light  
 Flavor Notes: Muscat Grape, Cantaloupe, Bergamot

 

 

V60 Brewing advice: 

We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,00 brew ratio, aiming for a TDS of 1,33% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 14,1g of coffee, a 240g of brewing water. We recommend a grind size of 7,5 (1000 - 1100 microns).

The pour structure as follows:

- 00:00 pre-infuse the grounds, about 35g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl (3x) it to ensure the slurry is fully wet)

- 00:40 pour 50g of water in 10s in concentric circles  

- 01:10 pour 50g of water in 10s in concentric circle

- 01:40 pour 105g of water in 10s in concentric circle, shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)

Total brew time: 2:30 – 2:40 minutes

All grind settings reference a Ditting Sweet Lab 807. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Espresso Brewing advice:

For this coffee, the optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for an extraction yield of 19,9% and a target TDS of 9,6%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 28 seconds brewing this coffee.

 

Milk Espresso Brewing Advice:

For this coffee, we recommend a cup size of 6oz with steamed milk at 60C temperature. The optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for a coffee intensity strength of 2,25%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 28 seconds brewing this coffee.