Kombucha - Colombia

A true Kombucha! A true Colombian-Huila Coffee!

This crop's process is truly unique, showcasing what Colombian farmers innovate in this vast and diverse world of coffee. It is literally fermented with SKF Kombucha yiest!

Edilberto grows his beautiful Pink Bourbon in El Diamante estate at 1650 meters above sea level, he cares a lot for the quality of the plantation itself. He switched his caturra lot for  pink bourbon 4 years ago, it happened because he loved the productivity and the way this pink bourbon varietal was ripening and the way the trees were growing. He was dreaming of having a overpriced coffee. He consider himself a lover of  growing coffee, doing it with passion day to day. Once he start producing his coffee  and processing it in him farm, he noticed that the change in the flavors over the caturras wasn't the desired ones. Jose, from Cafe 1959 met Edilberto in a coffee event in the SENA of Pitalito, and as cafe 1959 is focused on high standard processing, they partnered up in order to send the coffee cherries to be process at 1959 facilities in Quindio and to get a premium price for the high end cherries coffees he is producing in his farm. Starting a collaboration that raised both the quality outcome and rating of his coffee, as well as international recognition.

As soon as the crop is hand picked and sorted, they are transferred to be processed at Café 1959 facilities in Armenia, Quindio. First 12 Hours of the fermentation take place in the truck traveling during the night from Acevedo to Armenia, Quindio (Cafe 1959 Facilities). Once the cherries arrive they are placed in open tanks. The total time of the fermentation is 348 hrs. After the first 8 hrs of fermentation the coffee mass (volume and temperature) creates a layer on top that comes from the pectin of the cherries, and it looks very similar to the scoby shield form during the Kombucha process (that is why we gave this name to the coffee). This “shield” created on the top helps the rest of the microorganisms to reproduce and break the sugars present in the fermentation tanks. Elevating the chemical structure of the coffee to a whole new level. Where Aromas of dark chocolate, cocoa nibs and blackberries emerge, well balanced and mixed homogeneously.

The cup profile of this kombucha like coffee is represented by Flavors of blackberry, mild red grapes (Malbec), and blueberries. The finish character of this coffee is has a Lingering aftertaste of red fruits, cocoa nibs, raisins, with a clean medium-high acidity, tangerine-like (citrus), and a coating creamy medium-high body. A Joy to be drank as a filter coffee, yet an amazing juicy espresso alike. So, we've roasted it to a well medium (omni roast) level, to be enjoyed and explored as you would like. 

Crop Information:

• Origin: Colombia - Huila
• Variety: Pink Bourbon
• Processing Method: Natural Kombucha Scooby Fermentation
• Altitude: 1650 Meters Above Sea Level
• Aroma: Dark chocolate, Cocoa Nibs and Blackberries
• Flavor: Blackberry, Blueberry, Coco Nibs, Raisins, Tangerine-like (Citrus) acidity
• Roast Level: Omni Roast
• Cupping Score: 88 Points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:16 (Coffee:Water)
  • Dose: 18g
  • Water: 290ml (g) 
  • Time: 2 - 3 Minutes
  • Water Temp 90 Degrees Celsius
  • Method: 3 Pours total (including bloom):
    • 60g Bloom.
    • @ 30 sec: Add Up to 180g Spiral Pour.
    • @ 1:10 Min: Add Up To 290g Spiral Pour, Medium Flow Rate.
      

• Iced (V60):
  • Ratio: 1:16(Coffee:Water)
  • Dose: 20g
  • Water: 160ml + 160g ice (320ml total) 
  • Time: 1:20 - 1:45 Minutes
  • Water Temp 92 Degrees Celsius max 
  • Method: 3 Pours total (including bloom):
    • 40g Bloom.
    • @ 30 Sec: Add Up To 100g Spiral Pour, and swirl after.
    • As soon as bed dries: Add up to 160g Spiral Pour, medium (Non aggressive) Flow rate.
    • Add 160g Ice into decanter and swirl till ice melts.
    • Pour into a cup and enjoy.