Gigante Cherry

OriginColombia

ProcessCarbonic Maceration, Co-Fermentation, Honey

Summary

Gigante Cherry is a collaborative project from Gigante, Huila, Colombia, grown between 1,600 and 1,900 metres above sea level, reinterpreting the Castillo variety. Smallholder producers carry out a 12-hour aerobic fermentation in cherry before delivering wet parchment to the Los Patios processing station, where the coffee undergoes a 48-hour Honey Carbonic co-fermentation with a natural cherry concentrate and a proprietary solution, followed by eight days of controlled mechanical drying. The cup is expressive and indulgent, with notes of cherry lollipop, crème de cassis and gummy sweets, rounded sweetness, vinous acidity and a silky body.

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

Brew guide

Espresso

Ratio 1:2.1

Coffee in: 18 g
Coffee out: 38 g
Time: 30 s
Temperature: 94°C

Pressure 6 bars, no pre-infusion. Resting time minimum 2 weeks. GH 60 ppm, KH 30 ppm.

Filter

Ratio 1:17.2

Coffee in: 20 g
Water: 345 g
Time: 3:47
Temperature: 88°C

Grind: 9 EK43 (coarser than for other drippers)

1.Place the Orea on a cup/decanter and place the filter, pour hot water to eliminate the paper taste and preheat the equipment.
2.Grind the coffee to the recommended fineness.
3.Discard the water and place the Orea with the empty carafe on the scale, add the coffee distributing it evenly, tare the scale and start the timer.
4.Pour 60 g of water in circular motions and wait 30-40 seconds for the coffee to degas.
5.Pour slowly up to approximately 200-250 g of water and swirl the Orea once in circles to level the coffee bed and ensure it is fully saturated.
6.Continue pouring water slowly until you have added the necessary amount of water.
7.Swirl one last time and let the water drain.

Water: Bezoya. Filter: Sibarist B3. Resting time: best 10-15 days after roast.

Cold brew

Ratio 1:14

Coffee in: 71 g
Water: 1000 g

Grind: 21 Commander clicks (medium/coarse grind)

Steep 16-24 hours in the refrigerator. Use low-mineralization water such as Bezoya.

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
Cupping score: 89
Region: Huila, Gigante
Producer: Small producers
Altitude: 1600 - 1900 m.a.s.l
Variety: Castillo
Notes: Blackcurrant, Cherry

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The roaster

Ineffable Coffee

Ineffable Coffee is a specialty coffee roaster based in Seville, Spain, roasting fresh, seasonal beans that score above 84. They took the title of Spain's best…

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

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