Colombia - La Manoa Bourbon Sidra Natural
Location: TolimaProcess Station: La Manoa
Producer: Jose Edwin Garzon
Harvest Date: August 2026
April Brewer Brewing advice:
You need:
- April plastic dripper
- comandante C40 MK4 (28 - 30 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: 220g at 90°C
Grind size: 10,0 (1100 - 1200 microns)
Brew time: 1:50 - 2:00 minutes
Target TDS: 1,25%
The pour structure as follows:
a) 00:00 to 00:40 - 70g of water in 10s
saturate the grounds completely. Implement low turbulence center circular pour.
b) 00:40 to 00:50 - 70g 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.