VARIETY: Castillo y Yellow Caturra
ALTITUDE: 1950-2100 masl
HARVEST: Mitaca 2020
NOTES: Apricot, Cacao Nibs, Plum
In addition to the exceptional conditions where this coffee grows, Ricardo and Juan have anaerobically fermented this batch. This has meant that we can find lactic notes that remind us of peach yoghurt along with a marked aroma of cocoa beans. A sweet and honeyed body accompanies these aromas with a long and pleasant aftertaste with notes of dried fruit such as plum and apricot.
The farm owned by Ricardo Castilla is located in the region called Santuario, Risaralda, next to the top of Mount Tatamá, a word that means the grandfather of rivers. Two years ago we were visiting and the truth is that this farm is a true paradise since it is close to a protected forest reserve of more than 60,000 hectares. The arrival can be difficult due to its high slopes and fractured roads but it is really worth visiting to feel the energy that accompanies this farm at its more than 2,000 meters high. Santuario is a beautiful town attached to the western mountain range of Colombia and 1 hour from Pereira where Ricardo and Fran, our roaster, were having a delicious hot chocolate.
This batch undergoes anaerobic fermentation for 24-48 hours at low temperature before being pulped in closed bags. Subsequently, it is pulped and passed into buckets where the coffee is fermented without oxygen. In addition, microorganisms (lactic acid bacteria) are added and it is left to ferment for 48 hours. Later it is dried in the sun in parabolic dryers.
All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.
If you have an espresso machine we recommend using 18 grams of coffee to extract 38 grams in a cup in a time of 30 seconds. We use a temperature of 93ºC with the help of 8 bars of pressure.
We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.
Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm