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
- Rinse filter & pre-heat pour over vessel of your choice.
- Pour in 20g of coarse-ground coffee
- Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
- 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.
- Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
- 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.