Medium/Dark - Roasted darker for stronger flavor and a non-oily surface. More focus on sugar browning and chocolate flavours than enzymatic fruity flavours. Roasted for strong Filter or Espresso
Fully Washed - After picking and hand sorting for ripeness the cherries are floated in clean water to remove floaters and defects. The mucilage is removed in a depulper and then the parchment is dried on covered roofs with variable shade until moisture reaches approx. 10-12%. A sample is then hulled at the lab and sample roasted before being run through QC to make sure it achieves the quality score required. The Parchment is then driven down the mountain for dry milling at Invercafe in Pitalito prior to shipment
Flat White - Whole milk will really accentuate those caramel and Toffee flavours. Has a fantastic sweet aftertaste.
Caramel, Chocolate and subtle but sweet red fruit at first. Rounded acidity, silky mouthfeel and lingering sweetness.
Part of the Red Association Pitalito Group. This coffee is grown on about 660 hectares of land represented by 300 families based in Pitalito who were looking to improve their annual income and quality of their coffee. Through work with our partners Raw Materials and Invercafe, who has handled the drying and finance for the farmers, we are working to provide them a sustainable supply chain and access to the specialty coffee market. Our buyer visited the Association in November to check on the group's progress and to taste the incoming fly crop. We've seen a massive jump in quality in the last two years which demonstrates that the project is working and the community is benefiting from the access to the market we can provide.
Espresso (18g VST)
in 27 to 32 seconds
Cafetiere (1 Litre Brew)
75g of coffee,
1000g water at 94C
Wait for 4 minutes, then stir the crust and replace lid.
4 minutes later decant into pre-warmed cups