100% Produced by Women

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Process: Hand Picked, Natural

Altitude: 1600 - 1700 MASL

Varietal: Castillo and Caturra

Best Brewing: 7 - 40 days

We have secured a very limited amount of this amazing Colombian coffee from our friends at Harvest Town Coffee.

This coffee was grown on in the region of Apia, Risaralda.

About the Producers:

Lina Restrepo - is a coffee farmer from Apía, Risaralda, recognised for her dedication and commitment to producing high-quality coffee. On her farm, Lina implements meticulous practices such as the rigorous selection of ripe cherries, extended fermentations, and controlled drying processes.

Tasting: Fruity, panela, chocolate, and apple wine. Bright citric acidity with a honey and fruit aroma.

Brewing: Not only is this coffee great for espresso, it is also one for the filter style fan. We recommend this beautiful coffee as a pour over, aeropress or plunger. Great in a stovetopper. (Richard also rates it in a long black).

Pour Over Recipe: please feel free to experiment (credit: Tetsu Kasuya )

Grind size: Coarse

Water Temp: 89 - 92 degrees Celsius

Ratio: 20g for 300 / 1:15

Brew time: 3min 30s

1. Rinse filter & pre-heat pour over vessel of your choice.
2. Pour in 20g of coarse-ground coffee
3. Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
4. Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.
5. Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
6. The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.