COLOMBIA
La Montana
- Country:
-
COLOMBIA
- Flavor profile:
- Rose hips, Dates, Dark grape, Сranberry, Pineapple
- Processing:
- Natural
- Sweetness:
- 7/10
- Acidity:
- 5/10
- Bitterness:
- 3/10
- Variety:
- Caturra
- Score:
- 88
- Our recipe for V60:
-
Grind on EK43 – 8.5;
• 16 g coffee;
• 260 g water at 98°C;
• 50 g water – 30-second bloom;
• + 50 g water at 0:30;
• + 160 g water at 1:00;
• Total time 2:30
- Our espresso recipe:
-
The water temperature is 91 degrees;
• 17 g of coffee;
• 24 seconds;
•Output 42g.
- Roaster's comment:
- “A deceptive natural — so rich you could mistake it for an anaerobic, yet without a trace of boozy notes. Very sweet, loaded with dried fruit and ripe dark berries, plus a touch of chocolate and sweet pineapple.”
Roasting
Packaging
How to grind
484,00 ₴
365,00 ₴ when buying any 16+ packs
About coffee
About the farmer and farm
Planadas sits in the southern part of Tolima department, on the slopes of Colombia's Central Cordillera, at 1500-2150 meters above sea level.
A cool mountain climate, wide daily temperature swings, and fertile volcanic soils slow the ripening of the cherries, letting the beans build up more sugars and aromatic compounds.
Processing: natural
Small farms of under 4 hectares carry out the processing, and they've mastered the natural method despite frequent rain during harvest season.
The harvested cherries aren't depulped — they're spread out to dry on raised beds or concrete patios.
A quality control team checks the coffee four times a day to keep drying even in the region's high humidity.
Once fully dry, the dry husk around the bean is removed mechanically during dry milling.