Green Natural -Two Part Fermentation - After being handpicked for ripeness and brix content (25), the cherries are The first stage is a 80-hour controlled temperature anaerobic fermentation, which sits between 19 and 23 degrees Celsius. Stage two is a 48-hour controlled temperature and pH aerobic fermentation. Once the fermentation step is complete, the coffee is sun-dried in greenhouses, on African raised beds. During this process, airflow is adapted to control the relative humidity inside the greenhouse and the temperature at which the coffee is dried. This temperature never goes above 37 degrees Celsius. The drying process takes around 25 days.
This coffee is incredibly complex with tropical fruits and floral notes bombarding your taste buds
Finca Monteverde was given to Gildardo Gutierrez by his father Oscar Gutierrez 40 years ago. Since 2004, the goal and philosophy of farm has been to move towards specialty production. Three of Gildardo’s siblings are now licensed Q Graders who have dedicated part of their work to advising Gildardo on planting new varietals for the specialty market. The Gutierrez family have been coffee growers for five generations in the south of Tolima, where they own a micromill, hand sorting each batch for processing. (NB- be careful not to spell as 'Columbia' when writing to a native Colombian, they do not appreciate it!)
Espresso (18g VST)
in 24 to 26 seconds
20g in, 340g Hot water (94 degrees)
50g bloom for 30 seconds, light agitation to ensure saturation.
100g spiral pours every 30 seconds up to the 300g total
All water out in 2:30 minutes
12g coffee, 200ml of water at 95C, steep for 1:30 and press until empty for a total time of 2 minutes.