Citrus Bliss - Colombia

From the infamous Huila region in Colombia, we introduce to you this complex cup of beautiful aroma indulgence. 

This micro-lot crop clearly showcases the true craftsmanship and meticulous care Colombian farmers achieve when they raise the bar and intimately care about a crop. By simply giving a Colombian farmer a micro-lot, you make sure he keeps a keen eye on every coffee tree in that crop with true intimacy, producing only the best results from it, eventually presenting an outstanding coffee that will have you appreciate every step that farmer took to get you to enjoy your cup of coffee. 

Grown at a high elevation of 1800 meters above sea level (MASL), and processed anaerobically before it is naturally dried, this Yellow Caturra variety presents a very bright and aromatic blast of unmistaken grapefruit/orange aroma, coupled with a mixture of sweet blueberry and raspberry as a mid-tone, and giving off some subtle hints of honey & coco nibs as a base to round off this amazing complex aromatic journey. You'll be sure to smell it a couple of times to satisfy your senses! 

This crop is roasted to a medium light level, although it is more preferable as a hot filter brew, it could definitely be enjoyed as both a filter brew as well as for those who enjoy their aromatic fruity espresso. The level of the acidity of this crop is medium to a bit higher, that's why we roasted it to a level that tones down this acidity and to increase it's berry sweetness. We encourage you to experiment as well with different brew recipes for both filter & espresso to hit that perfect level of enjoyment.

Crop Information:

• Origin: Colombia, Huila
• Processing Method: Anaerobic Natural
• Fragrance: Grapefruit, Berries, Coco Nibs, Honey
• Flavor: Grapefruit, Blueberry, Lulo 
• Acidity: Medium-high
• Roast Level: Medium - Omni Roast (Preferred as filter) 
• Cupping Score: 87.75 points 

Recommended Brew Recipes:

• Espresso / Milk Drinks:
• Ratio: 1:2 - 1:2.5 (Coffee:Water)
• Dose: 18g
• Yield (Espresso Wight): 36 - 45g
• Time: 25 - 30 Seconds

• Filter (V60):
  • Ratio: 1:15 (Coffee:Water)
  • Dose: 15g
  • Water: 225ml (g) 
  • Total Brew Time: 3-4 Minutes
  • Courser Grind Size
  • Method: 2 Pours total (including bloom) of 45ml, 93 degree water.
    • Bloom by pouring 45g and wait for two minutes before second pour.
    • After 2 minutes, pour all remaining water up to 225g, center small circle pour, in about 35 seconds.
    • After finishing the second pour, swirl the dripper 2 or 3 times to settle the grounds and extract more evenly. 
    • Enjoy!