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: a rich complex coffee with red fruits, guava, malt and brown sugar.
Brewing: This one is equally suited to espresso or filter styles.
Brewing Suggestions -
please feel free to experiment
Pour Over Recipe: (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.