Artist Reserve: Colombia Oscar Osorio - Citrus Co-ferment

OriginColombia

Roast levelLight

ProcessCo-Fermentation

Summary

A Colombian co-ferment lot from producer Oscar Osorio, whose 12-hectare farm sits at roughly 1,850 masl in the mountains of Sonsón, Antioquia, growing Castillo, Colombia and Caturra. Cherries are sorted and depulped, then fermented in sealed tanks with mandarin lime leaves, water and molasses; mandarin peel is added after 24 hours and fermentation continues for five more days before sun-bed drying over three to four weeks. The cup is bright and zesty with tart lime, citrus peel, Sprite-like sweetness and a creamy orange milkshake character as it cools.

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

Brew guide

Espresso

Ratio 1:2

Time: 25 s
Temperature: 93°C

Rest 4-6 weeks off roast; adjust grind and ratio to taste, longer shots if they stay sweet and structured.

Filter

Ratio 1:16.75

Coffee in: 21.5 g
Water: 45 g

Grind: medium-fine

0:00Bloom with 2-3x coffee weight (45-60 g for a 21.5 g dose) for 60 seconds (1:00)
2.Make 2-3 controlled center-out pours, avoiding heavy swirling or stirring
3.Let it draw down naturally with a light rattle after the last pour

Aim for 20-23% extraction yield and 1.35-1.55 TDS; water 30-80 ppm, soft profile, filtered of chlorine and sulfur.

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
Price
Region: Sonson, Antioquia
Producer: Oscar Osorio
Altitude: 1850 m.a.s.l
Variety: Castillo
Notes: Lemon, Orange

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The roaster

Color Coffee Roasters

Color Coffee Roasters, based in Eagle, Colorado, is a specialty coffee roaster born from years of obsession and backyard tinkering. They're on a mission to spr…

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

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