|Cold Brew||Cupping||Syphon||Mini Presso||Turkish|
|Approx Grind Setting||13||10.5||8||4.5||2.5|
Please note: while we try and grind to your specific settings, we cannot guarantee the grind setting will be exact for your set up, if you do require a more specific grind setting please add a note to your order with details. We also offer a great range of grinders (here)
Our coffee comes from the prominent coffee producing area of Gaitania, Tolima. Produced by Javier and his brother, Hector, both brothers are members of the Tres Rayas Coffee Cooperative.
Located in west-central Colombia, the region of Tolima is fully inscribed by the Andean mountains and the Magdalena river basin. Javier Rubio’s farm, El Libano, is 5.5 hectares and sits at 1600-1650 metres above sea level. On which, he grows 15 different types of natives trees at his farm and looks after the preservation of animals in the region.
For this microlot, cherries were strictly picked with the same level of ripeness, hand sorted and later exposed to a dry, extended anaerobic fermentation of 34 hours. Afterwards the coffee was shadow-dried in parabolic beds until it reached an ideal moisture content.
This microlot is 100% Caturra, a natural mutation of the Red Bourbon originating in Minas Gerais, Brazil. Caturra varietal plants produce more coffee than its Red Bourbon parent, and are more resistant to disease. It’s a varietal with high production and good quality, but requires extensive care and fertilisation. It adapts well to almost any environment, but at higher altitudes the quality increases, but the yield can decrease.
The cup itself is quite distinctive, and unlike any other Colombian that we’ve had on the menu recently. It has those classic Colombian tasting notes of chocolate and honey, as well as black tea and lime. A few of us also tasted strong spice notes in the cup - pepper, anise, clove, which was surprising but also added to the balance of the coffee, rounding out the flavour profile beautifully.
COLOMBIA JAVIER RUBIO 100%
Washed process - Caturra varietal grown at 1600-1650 masl at El Libano in Gaitania, Tolima.
BLACK TEA, HONEY, LIME, CHOCOLATE, TOFFEE, ANISE, CLOVES.
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through firstname.lastname@example.org and we’ll guide you along through the coffee journey.