Fully Washed (Ext. Fermentation): The cherries are hand-picked, carefully selected in flotation tanks and then pulped. They are later put into tanks where they are left to ferment anaerobically for 100 hours. After this, the parchment coffee is laid in African beds inside polytunnels to dry for 12 to 15 days. To finalise, the coffee is placed inside GrainPro bags to settle for 4 to 6 weeks
Upfront loads of sweet citrus, cherry and pomelo with a lingering caramel aftertaste
The hacienda San Agustin is located only a few hundred metres from the ruins of Tulipe (The old ancestral home and ceremonial site of the 'Yumbos' the inhabitants of the area from 800BC). It is owned by Alfonso Villagomez, a Q-grader and former environmental consultant who is very methodical in the production of coffee. The hacienda has belonged to the family for 3 generations but only started producing coffee in 2014. The farm produces Typica mejorada and Caturra, its profiles are very sweet, fruity and a very interesting acidity. Alfonso is now experimenting with different processes like carbonic-maceration and prolonged fermentation.
Espresso (18g VST)
in 28-33 seconds
18g Coffee, 310g water at 94C
Bloom with 50g for 30 seconds, agitating briefly to ensure even saturation then pour slowly up to 310g.
Expect all out in 3-3:30 minutes