Colombia

Camilo Londono

"Los Angeles" - Microlot

International shipping available

Process: Honey process

Region: Apia, Risaralda, Colombia

Altitude: 1800 – 1900 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.

Camilo Londono is a 3rd generation coffee grower who took the management of his

father’s farm when he moved to the UK a few years back in 2019. At the same time

Camilo started his studies in agronomic engineering at university and ever since looks

for ways to improve the quality of the crops of his farm.

The “Los Angeles” farm has been part of Camilo’s family for decades since his

grandfather Libardo Londono aquired it back in the 50's and then transferred it to his

son Carlos Mario (Camilo’s father) in the 2000's

Honey Castillo:

The idea of producing a honey process was a joint work between Camilo and his cousin

David (the founder of Harvest Town Coffee and also Libardo’s grandson), whom

together wanted to give more exposure to the coffee produced at the “Los Angeles”

farm.

For this, Camilo selected a small lot of the farm to be processed with the Honey

method, hand-picking only the ripe beans, then carrying on a hydro-selection of

floaters in water tanks before depulping the coffee. Once depulped, around 70% of the

mucilage is left attached to the coffee seed in order for it to absorb all the sugars and

nutrients contained in the mucilage and develop a more complex and expressive

tasting profile. At this stage, the coffee is placed inside fermentation containers for

24h to finally being placed on the marquee to dry for 15 to 20 days until it reaches the

moisture content of 10 to 12%.

Tasting: Guaba, caramel, orange, fruity; citric acidity; medium body

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.