Origin: Colombia
Region: Huila
Farm: Las Veraneras
Producer: Rodrigo Sanchez & Claudia Samboni
Varietal: Caturra
Process: Natural
Elevation: 1,625 masl
Roast Level: Medium
Tasting Notes: Grapefruit, Starfruit, White Chocolate, Toffee Nut
About the coffee
Coupled with a medium roast profile, this coffee exudes hints grapefruit and starfruit on black, with white chocolate sweetness and toffee nut notes on white. This lot of Caturra underwent Natural processing. Cherries are harvested with an average sugar content of 24°–28° Brix and with a pH between 5.6 and 5.9. The cherries are then fermented in their collection bags for 36 hours prior to being floated to remove unripe fruit and other defects. The fermented cherries are dried in direct sunlight for 6 days and then dried in the shade for 24 days to reach the ideal humidity.
About the farm
Rodrigo Sanchez and Claudia Samboni have already established themselves as skilled and innovative producers through their years of experience managing farms like Monteblanco, La Loma and Las Nubes. Las Veraneras marks their most expansive project yet, with plans to have more than 20 different varieties — including Sudan Rume, Mokka, Purple Caturra, Pacamara, Gesha, Bourbon and more.
Brewing Guide
Equipment : V60
Dosing : 16g
Yield : Blooming 30g for 30sec , total yield of 240g
Brewing Ratio: 1:15
Brewing Time: 2mins30sec
Water Temperature : 91 degrees
OR
Equipment: Espresso Machine
Dosing: 20g
Yield: 20 - 25g
Brewing Time: 25 - 35s
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