La Batea • Colombia • Anaerobic

kr195.00 Sale Save
La Batea • Colombia • Anaerobic
La Batea • Colombia • Anaerobic
La Batea • Colombia • Anaerobic
La Batea • Colombia • Anaerobic
La Batea • Colombia • Anaerobic
La Batea • Colombia • Anaerobic
La Batea • Colombia • Anaerobic
La Batea • Colombia • Anaerobic

La Batea • Colombia • Anaerobic

kr195.00 Sale Save
Bag 250g
This coffee comes from the municipality of Villamaria in Colombia. The exact area is a micro-region known as La Batea, which in English translates to "The Valley." It has steep hills and valleys created by volanic activity, and cold air coming down from the Santa Isabel and Volcan Nevado del Ruiz mountains. This gives a stable microclimate, longer maturation of coffee cherries and higher quality.

This coffee was one of our favourites last year, so we had to buy more! This particular lot was our subscription coffee for August and is made with a very special anaerobic fermentation technique. It's called Water Pillow Fermentation and it involves placing coffee cherries in a tank, covering it with plastic and pouring cold water on top. The water acts as a heat exchanger, keeping the temperature low and stable. This allows for longer contact times and more controlled fermentation.

Flavours of tropical fruit and redcurrants

Region: Chinchiná, Caldas, Colombia

Cultivar: Variedad Colombia, Castillo Naranjal

Altitude: 1700 masl

Process: Water Pillow Fermentation

Cupping score:

#1 Clean your brewing equipment!

#2 Use a scale or something to measure with!

#3 Use a burr grinder and follow a brewing recipe for more consistent results.

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Suggested brewing recipe:

This is a funky and floral coffee. Best with a fast brewing method like V60 or Aeropress.

• 16g of medium ground coffee for 230g of 92 degree water
• 30g bloom for 30 seconds
• First pour up to 100g
• Second pour up to 160g
• Third pour up to 230g
• With aeropress pour up to 230g after bloom