2 x Bronze Medals - 2021 Royal Tasmanian Fine Food Awards
Altitude: 1700 - 1900 MASL
Varietal - Castillo
We have secured a very limited amount of this amazing Colombian coffee.
Grown by Jairo Arcila.
This coffee was exposed to a dry aerobic fermentation for 24 hours.The coffee was then sealed in grain pro bags for 6 hours, maintaining the temperature below 22 degrees celsius by submersing the bags in a water tank. The coffee is then placed on raised beds until it reaches18% moisture content, then sesled back inside grain pro bags for 50 hours. The coffee is then left to dry on raised beds until 10.5% moisture content is achieved.
Tasting: Red fruits, kiwi, raisins, chocolate and blood orange
Brewing: This one is equally suited to espresso or filter styles.
Jairo Arcila
please feel free to experiment
Grind size: Coarse
Water Temp: 89 - 92 degrees Celsius
Ratio: 20g for 300 / 1:15
Brew time: 3min 30s
Espresso Recipe:
Peak Brewing: 7 – 35 days post roast date
Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield
Extraction Time: 28– 32 seconds
Temperature: 93 degrees Celsius
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Port Lincoln SA 5606
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