{"product_id":"luna-colombia-davinson-toro-washed-filter","title":"Luna Colombia Davinson Toro *Gesha + Pink Bourbon Blend Washed Filter*","description":"\u003cp\u003eRoaster's Tasting Notes: Jasmine \/ Orange Blossom \/ Fresh Blueberry \/ Mulberry\u003cbr\u003eProcess: Washed\u003cbr\u003eVarieties: Pink Bourbon + Gesha\u003cbr\u003eRoast Date: July 13\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e250g \/ 8.8oz\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eLuna is located in Vancouver, B.C.\u003cbr\u003e\u003cbr\u003eFrom Luna\u003c\/strong\u003e\u003c\/p\u003e\n\u003csection class=\"page-content\"\u003e\n\u003cdiv class=\"product-page\"\u003e\n\u003cdiv class=\"product-details\"\u003e\n\u003cdiv class=\"body-text\"\u003e\n\u003csection class=\"page-content\"\u003e\n\u003cdiv class=\"product-page\"\u003e\n\u003cdiv class=\"product-details\"\u003e\n\u003cdiv class=\"body-text\"\u003e\n\u003cp\u003e\u003cem\u003eProcessing: 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.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eCup Profile: delicate and tea-forward with florals of jasmine and orange blossom, fresh blueberry \u0026amp; mulberry fruit-tones\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis lot consists of both Pink Bourbon \u0026amp; 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.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBREWING IDEAS\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e_________________________\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLUNA QC recipe\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cem\u003eV60-02 (CERAMIC) • 1:17 RATIO (15G.:255G.) • 96C\u003c\/em\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003e0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003e1:00 - 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\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003e1:45 - 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\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003efinish around 3:00 depending on grinder and filters\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cem\u003eWATER:\u003c\/em\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cem\u003eLow ppm (Vancouver municipal water is about 30ppm); or Lotus water Light \u0026amp; Bright \/ TWW 1\/2 strength give great results too.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cem\u003eRESTING:\u003c\/em\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cem\u003eBest rested for 2 weeks after roast date\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cfooter class=\"page-footer\"\u003e\n\u003cdiv class=\"footer-section\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/footer\u003e\n\u003cp\u003e\u003cem\u003ePROCESSING\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e_____________________________\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIn 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.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHere are the processing steps\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCherry Selection \u0026amp; Sorting — Cherries are hand-picked and delivered to the washing station same-day. Initial flotation removes underripe and damaged fruit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDepulping — Penagos eco-pulping equipment mechanically removes the outer skin, leaving a small bit of pulp.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFermentation — 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.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePre-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.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDrying 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.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMoisture Measurement \u0026amp; Storage — Once dried to 10-12% moisture, coffee is stored indoors in before travelling to a dry mill in an Izuzu truck.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eJARC 74110, 74165\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e___________________________\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSelected 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.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBREWING IDEAS\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e___________________________\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLUNA QC recipe\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eV60-02 (CERAMIC) • 1:17 RATIO (15G.:255G.) • 96C\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e0:00 - 55g. Bloom\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e1:00 - 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\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e1:45 - 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\u003c\/em\u003e\u003cbr\u003e\u003cem\u003efinish around 3:30 depending on grinder and filters\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWATER:\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eLow ppm (Vancouver municipal water is about 30ppm); or Lotus water Light \u0026amp; Bright \/ TWW 1\/2 strength give great results too.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRESTING:\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eBest rested for 2 weeks after roast date\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cfooter class=\"page-footer\"\u003e\u003c\/footer\u003e","brand":"Revolver Online","offers":[{"title":"Default Title","offer_id":54128232038719,"sku":null,"price":31.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/8593\/6496\/files\/Screenshot2026-07-17at1.54.34PM.png?v=1784321731","url":"https:\/\/revolvercoffee.ca\/products\/luna-colombia-davinson-toro-washed-filter","provider":"Revolver Online","version":"1.0","type":"link"}