Processing: Whole coffee fruit was submerged underwater in a sealed barrel for 24-30hrs before being depulped, then dry fermented for 12hrs., double washed and dried slowly over two weeks.
Cup Profile: delicate and tea-forward with florals of jasmine and orange blossom, fresh blueberry & mulberry fruit-tones
This lot consists of both Pink Bourbon & Gesha, grown by Davinson Toro, a young producer raised on the family farm he now manages, La Esmeralda, in Acevedo, Huila, Colombia. Whole coffee fruit was submerged underwater in a sealed barrel for 24-30hrs before being depulped, then dry fermented for 12hrs., double washed and dried slowly over two weeks.
BREWING IDEAS
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LUNA QC recipe
V60-02 (CERAMIC) • 1:17 RATIO (15G.:255G.) • 96C
- 0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
- 1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
- 1:45 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:05; gentle swirl to aid in even drawdown
finish around 3:00 depending on grinder and filters
WATER:
Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Light & Bright / TWW 1/2 strength give great results too.
RESTING:
Best rested for 2 weeks after roast date
PROCESSING
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In recent years, Musa picked up a Penagos 2500 and pactices a style of processing that washing stations in Agaro have been known to do for the last 15 years or so.
Here are the processing steps
Cherry Selection & Sorting — Cherries are hand-picked and delivered to the washing station same-day. Initial flotation removes underripe and damaged fruit.
Depulping — Penagos eco-pulping equipment mechanically removes the outer skin, leaving a small bit of pulp.
Fermentation — The resulting pile sits in a tank overnight (8-10 hours) and is washed the next morning. This differs from how fermentation is handled in the south, which is typically underwater and for something like 3 days.
Pre-Drying — Wet parchment rests on pre-drying tables for 1 day to allow excess water to drip off. Staff hand-pick to remove defective beans while parchment is still wet.
Drying on Raised Beds — Parchment dries on raised beds for 7-12 days. Staff regularly turn the parchment to ensure even drying and avoid defects. Shade nets may be used during midday sun.
Moisture Measurement & Storage — Once dried to 10-12% moisture, coffee is stored indoors in before travelling to a dry mill in an Izuzu truck.
JARC 74110, 74165
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Selected in 1974 for Coffee Berry Disease resistance without sacrificing cup quality, these native Ethiopian heirloom varieties (landrace) became widely distributed for their disease resilience and yield.
BREWING IDEAS
___________________________
LUNA QC recipe
V60-02 (CERAMIC) • 1:17 RATIO (15G.:255G.) • 96C
0:00 - 55g. Bloom
1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
1:45 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:05
finish around 3:30 depending on grinder and filters
WATER:
Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Light & Bright / TWW 1/2 strength give great results too.
RESTING:
Best rested for 2 weeks after roast date
