|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)
Luz Helena Salazar is the matriarch of the Arcila family. Mother to Carlos and Felipe (the brothers who head up operations for Cofinet in Australia and Colombia respectively), she is a strong, warm and talented leader and a lifelong advocate for Colombian grown coffee.
Luz Helena grew up in Armenia, Quindio - in the heartland of coffee growing country in the Paisa region, a rural area that lies at the western end of the Andes mountains. The region - encompassing Caldas, Quindío, Risaralda and Tolima - is well known for growing the majority of Colombian coffee.
Unsurprisingly, Luz Helena has grown to be an extremely talented coffee farmer, due to her agricultural knowledge, resourcefulness and, perhaps most importantly, her talent for managing people.
This lot of Caturra was grown at 1400 masl at Finca Maracay in Quindio. Maracay has been owned by the Arcila family since 1990, when they transformed it into a coffee farm. Initially, the farm was planted with Catimor; in 2015 they expanded and planted Castillo and Caturra varieties.
The cherries were picked with very strict parameters for ripeness, then floated, placed in grain pro bags for 24 hours, then pulped and left to ferment with the mucilage on for another 24 hours exposed to air. Finally the coffee was quickly washed and then dried on raised beds until reaching its ideal moisture level.
With a flavour profile of mandarin, molasses, hazelnut cream, the coffee boasts a tangy citrus acidity and smooth body. It’s yet another wonderful coffee from the team at Cofinet, and we’re sure you will agree.
COLOMBIA LUZ HELENA SALAZAR - 100%
Washed process - Caturra varietal grown and hand picked at an altitude of 1400 masl at Finca Maracay in Quindio, Colombia.
Mandarin, molasses, hazelnut cream. Tangy citrus acidity and smooth body.
MANDARIN, MOLASSES, HAZELNUT CREAM, TANGY CITRUS ACIDITY AND SMOOTH BODY.
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.