This coffee is grown at Finca El Ensueño in La Argentina by Colombia’s first cup taster champion, Wbeimar Lasso. Wbeimar and his wife picked and hand-sorted this coffee carefully.
Their experience, care, and attention to detail are immediately apparent at first whiff. Mixed nuts and dried pineapple lead to a well-balanced aroma that's both savory and sweet. These beans are a love letter to the hills where they grew up and the dedicated parents that helped nurture them to life.
As with most washed coffees grown at this altitude (1850-1900 masl), it lends itself to a bright yet balanced profile accompanied by a tea-like consistency.
However, what sets this coffee apart is the unique notes of dried fruits and caramel. This flavour combination makes it easy to understand why Wbeimar has a gold medal for tasting coffee. He’s heaps good at it, aye!
I chose to make this coffee in a Chemex (either size will do fine) for the person who enjoys slightly more than one cup or just enough to share comfortably between 2 people.
Start by heating your filtered water. While waiting for your water to boil, place the paper filter into the Chemex. Give the filter a rinse with warm/hot water to get rid of any papery taste and to help preheat the Chemex itself. Tip out the water once this step is done.
Ground your coffee beans on the coarser side. I chose to go a pinch coarser even by typical filter standards as it helps accentuate the Wbeimar Lasso’s sweetness and tea-like characteristics.
Add your ground coffee into the centre of the filter paper and give it a gentle shake to level out the coffee bed.
Tare your scale, get your timer ready, and now you’re ready to brew!
STEP BY STEP GUIDE
00:00 - 00:30
Start your timer and saturate the coffee ground until the scale reads 60g and make sure to get all your grinds wet. After that, pause for 30 seconds to let the coffee bloom. During this time, you can pick up the Chemex and gently swirl it to ensure all your grinds are wet.
00:30 - 01:30
After 30 seconds, begin pouring slowly again. Go around the edge of the filter paper and work your way inwards in a circular motion. Once you hit the center and all of your coffee is wet, you can keep your pour stable and go directly into the middle of the filter.
Pouring circles for 3 minutes straight just seems like overkill to me. Work smarter, not harder!
You should be aiming for 210g as your timer reaches the 1:30 mark.
01:30 - 02:00
At this point pause for another 30 seconds.
Once the timer hits 02:00, begin your pour again and repeat the above step. You should finish your pour at 420g around the 03:00 mark. Let the remaining water filter through, including any final drops.
Your total brew time should be between 03:00 and 04:00.
When all is done and you’re left with a dark velvety pond displaying your own silhouette, take a moment to think about someone else -you’re not that special, mate! Joking!
In all seriousness, think of the endless hours, nay, years of work it’s taken someone who lives on the other side of the globe to nurture and get this coffee to you. This brew guide only takes a fraction of a fraction of a fraction of a fraction of a fraction (I think you get the idea) of that time. So, give thanks, take your time, and most of all, enjoy it. Blessings.
Domestic espresso recipe (using a Breville Bambino)
On the Slayer LP we use 21g of coffee and aim for a yield of 39g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.