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COLOMBIA La Divisa - Natural Process - Microlot - SINGLE ORIGIN

Available in different weight and grind sizes
Out of stock
Product Details

Oscar Restrepo

La Divisa - Microlot

International shipping available

Process: Hand Picked, Natural

Altitude: 1780 MASL

Varietal: Castillo

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 Oscar Restrepo's farm in the region of Apia, Risaralda.

Oscar Restrepo - La Divisa Farm

Oscar Restrepo is a third generation coffee grower who took over the management of his family farm several years ago.

Oscar has always been passionate about the coffee production, he saw an opportunity to start experimenting with unconventional processing methods for his crops. Most of the coffee produced in the region of Apia, Risaralda, is washed, not many farmers are interested in trying different processing methods for economical and logistic reasons.

Oscar has focused himself on the natural process for selected micro lots, achieving cupping scores above 86 points on the SCA scale and producing very complex and exceptional coffees with fruity and winey notes accompanied by medium acidity and body. Oscar's coffee's achieve very high consistency on the sensory and quality spectrum.

Tasting: Fortified wine, mandarin and brown sugar fragrance and aroma; citrus, caramel and apple wine taste; citric acidity; dense body and wine, brown sugar and cherry aftertaste.

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.

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