COLOMBIA
La Macarena SL28
- Country:
-
COLOMBIA
- Flavor profile:
- Sparkling wine, Flower honey, Raspberry jam, Rum, Dark grape, Black currant
- Processing:
- Anaerobic honey with yeast, double thermal shock
- Sweetness:
- 8/10
- Acidity:
- 7/10
- Bitterness:
- 2/10
- Variety:
- SL 28
- Score:
- 90.5
- Our recipe for V60:
-
grind size on EK43 - 7;
coffee: 16g;
water: 260g at 98℃;
50g - 30 sec bloom;
50g at 0:30;
160g at 1:30;
Total brew time ~ 2:30.
- Roaster's comment:
-
«It was to hard not to give this lot 95 points. Obscenely delicious, bright and looks like there is nothing common with coffee at all. Pure raspberry jam, black currant, dark grapes, sparkling wine, flower honey - all tuned up on maximum and super obvious.
Great gift for yourself, unless you want to win Brewers cup with this coffee.»
Roasting
Packaging
How to grind
846,00 ₴
728,00 ₴ when buying any 16+ packs
About coffee
About farmer and farm:
La Macarena farm settled on 1900 meters above sea level in Los Arados, Cauca.
This altitude is perfect for cultivation high quality coffee.
Process: anaerobic honey with yeast + double thermal shock
Ripe coffee cherries are handpicked, sorted and sterilised
After that goes first thermal shock application, where cherries are immersed in water at 90 degrees for 2 minutes.
During this process contaminates are eliminated and cherries prepares for fermentation, enabling more complex flavor development.
Then coffee goes into anaerobic bioreactors for 48 hours fermentation with yeast.
After that cherries depulped.
Parchment coffee goes for second fermentation for additional 72 hours.
Then second thermal shock applied and coffee is dried at 35 degrees over 46 hours.