Finca El Paraiso Villa Rosita
Summary
A micro-lot coffee from Finca El Paraiso in Piendamo, Cauca, Colombia, produced by the Bermudez family. This Pink Bourbon variety was processed using Washed Thermal Shock method, involving anaerobic fermentation and a thermal shock technique to lock in flavor precursors. Flavour notes include peach ice tea, nectarine, starfruit, cantaloupe, and vanilla. Grown at 1,960 masl.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
Dose: 18-20 g; yield: 32-36 g.
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 93°C
Grind: 600-700 µm
- 1.Pour 40 ml in a circular manner.
- 2.Let the coffee bloom until 30-40 seconds. (30 s)
- 3.Pour 70 ml more in a circular manner, until 110 ml, by 1 minute and 10 seconds.
- 4.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 paper filter; adjust grind if drainage is slower than 2:40-3:20.
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
- Omniroast
- Decaffeinated
- No
- Producer
- Bermudez Family
- Altitude
- 1960 m.a.s.l
- Variety
- Pink Bourbon
- Notes
- Nectarine, Peach, Vanilla, Melon, Tea, Starfruit
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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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