Colombia - Caturra Chiroso, Finca El Paraiso

OriginColombia

Roast levelLight

ProcessWashed

Summary

Colombia Caturra Chiroso from Finca El Paraiso, produced by Diego Samuel Bermudez in Piendamo, Cauca at 1,960 masl. The Caturra Chiroso variety underwent a Thermal Shock Washed process involving double anaerobic fermentation with a co-culture of yeasts and lactic acid bacteria, followed by thermal shock washing. Flavor notes include sweet spices, star anise, clove, lavender, and black liquorice.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Filter

Coffee in: 15 g
Water: 225 g
Time: 2:00
Temperature: 93°C

Grind: 700-800 µm

1.Pour 40 ml in a circular manner.
2.Let the coffee bloom until 30-40 seconds.
1:10Continuing in a circular manner, pour 70ml more until 110 ml by 1 minute and 10 seconds.
2:00Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
5.For the last pour, focus at the center until 225 ml.

Pre-wet the paper filter on the dripper & dispose of the water in the server. If the water drains slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Producer: Diego Samuel Bermudez
Altitude: 1960 m.a.s.l
Variety: Chiroso, Caturra
Notes: Lavender, Clove, Licorice, Baking Spice, Star Anise

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Archers

Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…

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