Summer Edition - Sunburn

OriginColombia

ProcessAnaerobic, Natural

Summary

A summer edition coffee from El Vergel Estate in Fresno, Tolima, Colombia, produced by Elías and Shady Bayter through their Forest Coffee project. The coffee is a blend of Red and Yellow Caturra varieties, processed using the Natural Anaerobic method with 48-60 hour fermentation in sealed vessels. Grown at 1,350 meters above sea level. Tasting notes include guava, blood orange, red fruits, and cacao, offering a bright, tropical, and citrusy profile.

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

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 42 g
Time: 28 s

Water around 100 ppm. Mahlkönig X54 grinder, Linea Mini R.

V60

Coffee in: 15 g
Time: 2:15
Temperature: 90°C

Grind: medium

0:00Bloom with 50g of water (45 s)
0:45Pour 100g of water in a circular motion
1:25Pour final 80g of water

Water at around 60ppm. CAFEC ABACA filters, plastic V60.

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
Region: Tolima (Fresno)
Producer: Elías & Shady Bayter (Forest Coffee)
Altitude: 1350 m.a.s.l
Variety: Yellow Caturra
Notes: Cocoa, Blood Orange, Guava

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The roaster

Boo!

Boo Coffee Roasters is a specialty coffee roaster based in Brussels, Belgium, roasting ethically sourced beans from committed producers. Crowned Belgian Roasti…

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

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