Colombia — Cata Reserva Year 2

OriginColombia

ProcessWashed

Summary

Single-origin Colombian coffee from Cata Reserva, grown on a 4.5-acre plot of mature Castillo trees in La Florida, Timaná, Huila, at 2000 masl. Ripe cherries undergo 2–3 days of open-tank oxidation, then pulping, followed by four days of sealed fermentation with coffee mosto and panela. The controlled fermentation develops a thorough profile while avoiding alcohol-like flavours. Sensory notes of papaya, strawberry and juicy fruit. Roasted for filter.

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

Brew guide

Pour over

Ratio 1:17

Coffee in: 15 g
Water: 255 g
Time: 2:25
Temperature: 96°C

0:00Bloom with 50 g of water. (30 s)
2.After bloom, pour to 150 g. Pause until the waterline hits the coffee bed, then repeat three more times to 250 g, pouring quickly, carefully and in a circular motion.

Pour slowly during the bloom to extract maximum flavour. Conical pour over recommended.

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
Price
Region: Huila, Timaná
Producer: Cata Reserva
Altitude: 2000 m.a.s.l
Variety: Castillo
Notes: Papaya, Strawberry

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The roaster

Assembly

Assembly is an independent London roaster, based in Brixton since 2015 and a certified B Corp. Their whole angle is 'elevated brewing' — coffees are organised…

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

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