Colombia, Sara & María Tobón
Summary
A limited release coffee from Colombia, produced by Sara and María Paula Tobón at La Cabaña farm in Santa Rita, Andes, Antioquia. This 50/50 honey and washed blend features varieties Colombia, Castillo, and Cenicafe, grown at 1600-2000 masl. The washed lot undergoes a three-day fermentation, while the honey lot is fermented for 120 hours followed by a 48-hour second fermentation. Expect a sweet, decadent, and juicy cup with notes of caramel, citrus, and plum.
Espresso
- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 31 s
Grind: finely-ground
Pull shot for 31 seconds.
Pour over
- Coffee in
- 26 g
- Water
- 400 g
- Time
- 3:05
- Temperature
- 96°C
Grind: medium
- 0:00Pour 50 grams of water to start. (30 s)
- 0:30Pour to 200g.
- 1:00Pour to 300g.
- 1:30Pour to 400g.
Finish at 3:05.
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
- Sara & María Paula Tobón, La Cabaña
- Altitude
- 1600 - 2000 m.a.s.l
- Variety
- Colombia, Castillo, Cenicafé 1
- Notes
- Caramel, Plum
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The roaster
Methodical is a specialty coffee roaster from Greenville, South Carolina, with a second café in Columbia. Since 2014, they've been roasting in small batches to…
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