Region: Santuario, Rizaralda
Elevation: 1800 - 1850 masl
Roast Level: Medium-light
Tasting Notes: Nectarine, Pomelo, Dried Apricots, English Breakfast
Grown by Edier Ramos at Finca Los Jazmines. Located right next to Tatama volcano in Santuario, Risaralda. This coffee is picked and hand sorted by Edier and his family. Later the cherries are placed inside grainpro bags for up to 48 hours which are then added with CO2. Afterwards, it is then left to dry on raised beds until the ideal moisture content is achieved - in this case, it was 22 days.
Edier Ramos leads the ASOCAFE TATAMA, association in Santuario, Risaralda. He is also an experienced cupper as he has been in charge of selling the associations coffee for over 4 years now. This is his first Carbonic Maceration processed natural coffee.
Method: Filter V60 Handbrew method
Yield: 30g for 30 seconds, total yield 280g
Time: 2 minutes (adjust grind size accordingly)
Water Temperature: 93 degrees