380g
Colombia Coffee with CM N - 200h
 
Farm: Finca Guacobia
Region: Acevedo, Huila
Elevation: 1700 - 1950 masl
Variety: Caturra
Process:  200hr CM
Notes: Red Apple, Watermelon, cocoa, molasses, Red fruits
 
About Producer: 
 
Andres Guaca, a third generation coffee producer, five years ago made a change towards producing speciality coffees by improving post-harvest practices with controlled experimental fermentation techniques. Over the last fives years, he has planted more exotic varietals such as Caturra, Pink Bourbon, Pacamara and Geisha. Andres' eldest son is already in love with coffee production, and his goal is to become an agronomist to continue the legacy and development of the farm.

This Caturra varietal was fermented in Stainless steel tanks for over 200 hours. The coffee cherries were then placed on raised beds to dry at a temperature below 35 degrees celsius until the ideal moisture content was achieved. This CM processing technique using the Caturra cultivar has given us this deep dark flavour profile of Red fruits,  dark chocolate with the freshness of watermelon. When we first cupped Andres' coffees we were blow away by his processing skills and can't wait for you all to taste this explosion of flavour!
 
Andres Guaca’s is a Farmerfor this CM 200 Natural Lot, Although its cherries are deep purple in colour its flavour profile tends to be more floral. 021 is our first year working with Andres and we look forward to working with him for many years to come.
 
Recommend Recipe 1: Intense & Blod Flavour, High Body and Long aftertaste 
17 g cmd
27 click
Water 90 C
Pour 4 stages
Bloom 50g
Add 70 g = 120g
Add 70g  = 190g
Last pour till 250 g
 
Recommend Recipe 2: Brighter and clean finished , Hightlight a tropical fruit notes like ripe pineapple, candy sweetness and mollasses after taste 
15 g Coffee, 300g Water 
27 click CMD
Water 89C
Pour 5 stages
Bloom 50g
Add 70 g = 120g
Add 70g  = 190g
Add 60g  =  250 g
Last pour to 300g