COLOMBIA TROPICAL EXOTIC FRUITS 250G
Rodrigo Sanchez is already well known for being a top tier coffee producer, and this time he suggests an experimental from his Monteblanco farm, a true example of modern processing. After the depulping phase, the cherry seeds are co-fermented with a specially designed mix of passionfruit and sugar cane, while the PH and Brix level are strictly controlled.
This Tropical lot offers a truly pleasant tasting experience and nothing less than what the name stands for: pineapple, papaya and passionfruit – all in a juicy, punchy mix for a true exotic trip!
- Coffee Details
- Brew Recipes
- People and Culture
Origins Colombia Roasting degree Omni Roast Notes Pineapple Chutney, Passion Fruit, Mango, Brazilian Papaya Region Huila
Producer Rodrigo Sanchez Valencia Altitude 1730 m Varietal Purple Caturra Type of processing Experimental Fermentation
Harvest 2022 Score 88
We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.
Dalla Corte Mina espresso machine
Temp. 92-94 C
Target EY 20-22 %
All our recipes are tested on 54.5mm diameter 28mm height and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.
All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.
FRENCH PRESS ESPRO
Espro Press P3 18 oz:
300 ml water
18 g in
265 g out
4 min brew time
Temp 94-96 C
Target EY 18-20%
Grind size 700-900 microns
When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time.
First step is pouring around 80 grams of water over the grinded coffee, in circular moves, trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.