Colombia - La Leona Castillo Honey

     Location: Quindio
     Process Station: La Leona
     Producer: Luz Helena Salazar
 


    Harvest Date: June 2026
    Received Date: August 2026
    Volume Ordered: 48kg


 
  Varietal: Castillo
  Growing Altitude: 1500+ m.a.s.l
  Processing Method: Honey



               
 
 Filter Roast: Extremely Light 
 Espresso Roast: Extremely Light  
 Flavor Notes: Tangerine, Melon, Meyer Lemon, Maple Syrup, Dried Fruit, Citrus

 

 

April Brewer Brewing advice: 

You need :

  • April plastic dripper
  • comandante C40 MK4 (24 - 28 clicks) or a grinder with SSP low uniformity burrs
  • Kalita paper
  • water with a ratio of 1,5GH/0,5KH
  • brewista 1L kettle
  • duralex glass (enhances the acidity)

April Brewer Brewing advice: 13,0g Coffee (washed) - 200g Water (91C - 93C)

The 3-pour structure as follows:

a) 00:00 to 00:30 - 50g of water in 10s

saturate the grounds, implement a circular pour.  

b) 00:40 to 00:50 - 100g of water in 10s

implement low turbulence circular pour (50g) + center pour (100g).    

c) 01:10 to 01:20 - 50g of water in 10s

saturate the grounds, implement a center pour. 

Total brew time: 2:30 – 2:40 minutes 


 

V60 Brewer Brewing advice: 

You need :

  • Hario V60-01 plastic dripper
  • grinder with SSP low uniformity burrs
  • V60 paper
  • water with a ratio of 1,5GH/0,5KH
  • brewista 1L kettle
  • duralex glass (enhances the acidity)

Dose: 16,0g
Water: 240g at 90°C
Grind size: 10,0 (1100 - 1200 microns)
Brew time: 1:50 - 2:00 minutes
Target TDS: 1,20%  

The pour structure as follows:

a) 00:00 to 00:40 - 80g of water in 10s

saturate the grounds completely. Implement low turbulence center circular pour. 

b) 00:40 to 00:50 - 80g of water in 10s

implement low turbulence small circular pour (80g).    

c) 01:10 to 01:20 - 80g of water in 10s

implement low turbulence small circular pour (80g).    

 

All grind settings reference a Ditting 804LS. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Espresso Brewing advice:

You need :

  • flow profiling espresso machine
  • grinder with SSP high uniformity burrs
  • water with a ratio of 2,0GH/1,0KH
  • IMS superfine filter basket

Dose (in): 22,0g
Dose (out): 45,0g - 48,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 26s
Target TDS: 9,5% - 9,7%

Milk Espresso Brewing Advice:

Dose (in): 22,0g
Dose (out): 30,0g - 32,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 21s
Target TDS: 11,5% - 11,8%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,1% - 2.2%