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Region : Armenia, Quindio
Varietal : Castillo
Process : White Wine Fermentation(WWF)
Altitude : 1400masl - 1550masl
Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time with Racafe. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. This white wine fermentation natural coffee is produced in Santa Monica under his supervisions.
White wine fermentation, this processing method sounds interesting; however in fact, wine is not involved in this process at all. The cherries undergo what is written during the expanded natural process below. Only the reason why white wine fermentation is named on this process is because it gives some profiles of dry white wine, 'Chardonnay' according to Cofinet. But it is definitely not a common natural process as it has been fermented in an anaerobic environment.
This coffee is nothing like experimented powering coffee. We find this coffee very Colombian coffee in our heads but as an upgraded and refined version.
It is a light roast; however, it presents an appearance of medium roast as the green itself already has almost amber-like colours. The intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.
- (Often) Its acidity can be developed within the range of complex, multi-dimensional malic acid. It is refined, crispy, bright, juicy and vibrant.
- (Often) Distinct floral notes such as lilac / violet / musk / dried rose petal is easily found
- (Always) Very gentle caramel / honeycomb(Hokey Pokey)-like sweetness backs up the bright acidity, and balances the tastes
- (Always) Lilac / violet / potpourri finish lasts long
- (Sometimes) It can be developed within the range of caramelised citrus-related notes such as dried yellow mango / stewed mango / banana / pineapple juice
- (Sometimes) Subtle hints of red apple / sweet cherry / pink guava can be sensed
- (Often) The body is medium, juicy, very smooth and thick but it can vary depending on different extractions
Also we have found this coffee consistently lilac, crispy, bright, and caramel during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.
It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough reference recipe as below.
To ensure solid complexity in the cups, we highly recommend finer grind size than usual grinder setting for pour-over.
- Brewing ratio : 1(coffee) to 16.5 - 17(brewing water)
- Brewing time : around 02:40 to extract the most pleasant sugar level of this coffee.
- Brewing water temperature : 93 degrees Celsius water.
It is also very good with immersion methods such as Clever or Plunger.
- Brewing ratio : 1(coffee) to 16(brewing water).
- Brewing time : 4 to 5 minutes (coarse grind size).
- Brewing water temperature : over 95 degrees Celsius water.
Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.
- 19g dose in 20g basket
- Brewing time 23 seconds(on EK-43)
- 44g to 46g out
- Brewing water temperature : 94 degrees Celsius water.
Reminder
- Generally coffee tastes much better and cleaner when at least a week old since roasted.
- Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.