La Cristalina - Colombia Anaerobic Espresso
Summary
A Colombian anaerobic espresso from Quimbaya, Quindío, produced by Maria Mercedes Grajales, Alberto Grajales and German Grajales. The Castle variety is naturally processed with 36 hours anaerobic fermentation. It offers intense fruitiness with cranberry, cherry, blueberry, wine gum, red wine and brandy praline notes, medium body, and bright acidity. Roasted light for espresso. Cupping score 87.5.
Espresso
- Coffee in
- 18.6 g
- Coffee out
- 47 g
- Time
- 33 s
- Temperature
- 95°C
Pressure profile: 8s at 4 bars, 25s at 9 bars. Any classic espresso machine without pressure profile is also suitable.
AeroPress
- Coffee in
- 17 g
- Water
- 220 g
- Time
- 1:45
- Temperature
- 87°C
Grind: 20 clicks
- 1.Pour in 65ml water at 87°C.
- 2.Stir briefly.
- 3.Fill up to 220ml with water.
- 4.Stir again.
- 1:10Press slowly. (35 s)
AeroPress inverted method.
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
- Espresso
- Decaffeinated
- No
- Cupping score
- 87.5
- Producer
- Maria Mercedes Grajales, Alberto Grajales, German Grajales
- Altitude
- 1450 m.a.s.l
- Notes
- Cranberry, Candy, Praline, Cherry, Blueberry, Red Wine
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The roaster
Schön Kaffee is a specialty coffee roaster from Bavaria, Germany, run as a family business since 2017. They keep things transparent and fair, working closely w…
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