April Coffee Roasters

Colombia - El Tesoro

EL TESORO - PALESTINA - HUILA - COLOMBIA - COFFEE_-_FILTER_-_ESPRESSO_-_SPECIALTY_-_ARABICA_-_WASHED_PROCESSED_-HARVEST_-_WHOLE_BEAN_-_GROUND_-_V60_-_AEROPRESS

 

Origin: Colombia 
Location: Huila, Palestina
Farm: El Tesoro 
Producer: Victor Barrera
Varietal: Tabi
Growing Altitude: 1700 masl
Processing Method: Washed 
Harvest: October - December 2017
Product: Filter & Espresso
Flavour Notes: Plum, Red Berries & Blackberry

 

Colombia is home to some truly remarkable coffee, and this particular lot from farmer Victor Barrera and his Finca El Tesoro is a fantastic example of this. Produced in Palestina, Huila, this beautiful washed processed Tabi provides an incredible fruit profile and a remarkably complex and astounding acidity structure, the flavours are vivid and the body supremely soft and velvety.

This particular lot is grown at an average altitude of 1700 metres above sea level, and is processed using a method of wet fermentation. The high quality of the picking and processing is very evident in the overall pedigree of this lot.

 

Espresso Roast Brewing Advice:

Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.

Filter Roast Brewing advice: 

Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.

We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom 
for 40 seconds from the initial pour.

After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.

For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).

Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.