VARIETY: Red Bourbon
ALTITUDE: 1800-1950 masl
HARVEST: October 2020
NOTES: Honey, Lemongrass, Vanilla
A sweet, clean and balanced coffee with a juicy body. The fragrance of vanilla, mango, lemongrass and raisins, complemented by lots of blueberries, honey and muscovado sugar once in contact with water. A lactic acidity and a smooth and clean aftertaste of honey and cacao will be found in this coffee.
This is the fourth time we have one of Omar Arango’s coffees in our menú and we couldn’t be happier about it.
Irma Tinoco and his son Omar Arango are the owners of the San Luís farm, located in Tolima, Colombia. Omar is a third-generation producer, that has been in charge of the farm for almost 30 years now. San Luís became 100% organic 24 years ago, with the help of a production system based on the coffee fields in Ethiopia. His main goal was to create an autochthonous variety, which today is known as FSL.
Once the cherries are picked from the trees, the coffee undergoes a floating selection process to remove the unripe cherries before being processed. The coffee is then fermented for 24 hours under anaerobic conditions in GrainPro bags. Then, the coffee is depulped and washed for 18-20 hours.
The coffee is then transferred to raised drying beds and dried for 12-15 days until reaching 15% of humidity, and then is mechanically dried until it reaches 11% humidity.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.