Day 10 - Coffee Advent Calendar 2022

A complex and sweet cup

Friends of deTerroir offers you a beautiful coffee from Colombia, produced by 36 small producers, harvested on the steep slopes, from 1,850 to 2,000 masl, of the Galeras volcano which nourishes this soil and promotes the health of the coffee trees.

On the process side, we have here a wash that was fermented between 15-20 hours then dried for 10 to 15 days. In doing so, it offers a sweet, fruity and round profile and offers notes of caramel, vanilla and tropical fruits.

In espresso

Ratio 1 to 2. If you have an 18g portafilter for the double espresso, you will need to reach 36g of liquid ideally in 28 to 32 seconds.

In filter

Quantity: 20g ground coffee (sugar bean size) / 320 ml cup

  • The bloom: start by pouring 80 g of water for the first 45 seconds to release the CO2 contained in the grain and the volatile aromatic compounds;
  • Then, pour in a circular motion from the inside outwards 120 g water for another 45 seconds;
  • Wait 1 minute 30 seconds;
  • We finish with a last sequence of 120 g of water for a total infusion time of 3 minutes 30 seconds.
  • In summary

    Caramel, vanilla and tropical fruits

    Varieties: Castillo, caturra and colombia
    Process: Washed, fermentation for 15-20 hours and drying for 10-15 days
    Origin: Colombia
    Region: Pasto, Narino
    Roast profile: Medium

    Until tomorrow!