The forested environment where this coffee is grown is reflected in an intense and complex cup, full of tropical, citrus and sweet notes. We find notes of yellow plum, honey and peach. On the palate, a clean and round body. Its aftertaste is long and sweet with a characteristic note of cocoa powder.
The environmental conservation work that Omar does on his farm is incredible. His farm is a forest with coffee inside. What he achieves with the shade of the forest is that his browns ripen slowly and have great nutrition thanks to the leaves that fall from the trees. In the soil, many fungi help improve their quality. All this is then reflected in an intense and complex cup, full of tropical, citrus and sweet notes.
Omar not only cares for the biodiversity of his farm but also cares for the people who work on it. He takes care of them as if he were his family and recognizes them daily for the effort they make.
Process
The cherries from this lot went through a floating selection after harvest and fermented for 24 hours in GrainPro bags. The coffee was then depulped and washed for 18-20 hours. The next step consisted in a 12-15 days drying phase in raised beds until reaching 15% humidity, followed by mechanically drying until reaching 11%.
At the time of replicating the recipe, there are different variables that can interfere with the final result of the cup, such as the roast date, bean conservation, environment, water, machine condition, etc. It is important to remember that all these factors can have an influence and that you may have to make small adjustments to replicate this recipe.
Recipe
16 gr in
38 gr out
25 seconds
Machine: Sage, Barista Pro
Grind number: 12
Grinding time: 13,5
Recommended mineral water: Lanjarón
TDS and extraction percentaje: 9,25 / 22, 88%
