FLAVOR: Peach Jam, Apple Cider, Cocoa Nib
Offering a peach-like sweetness up front with subtle tropical tang, much like pineapple and mango, this Colombian espresso delivers a multifaceted tasting experience. Apple cider acidity is met with a bittersweet cocoa nib baseline, which is carried through the medium body that ends in a lingering finish.
This offering comes to us from Paicol, Huila from the farm of Miller Walles Cruz. Purchased nearly twenty years ago, Finca La Morelia was at the time raw, unfertile land. Cruz, with the help of his wife and son, was able to transform that wild land into a rich and fertile coffee growing environment. He left part of his farm untouched and it remains a protected forest in order to maintain the natural biodiversity of the area. Cruz and his family continue to work the farm year-round, utilizing seasonal workers during harvest season to ensure that they are able to pick the cherries at the moment when they are ripest. Once the cherries have been harvested, they are floated in water so that under-ripe fruits can be sorted out and discarded from the lot. The remaining ripe cherries are then laid to dry for an extended drying period with the mucilage intact. Cruz continues to develop his production practices and has worked with professional agronomists from the Colombian National Training Service (SENA) in order to perfect his methods and produce some of the finest coffee in the region.
LOCATION: Huila, Colombia
PRODUCER, FARM: Miller Walles Cruz, Finca La Morelia
ALTITUDE: 1700 MASL
PRODUCTION METHOD: Honey
ESPRESSO EXTRACTION PARAMETERS
DRY WEIGHT: 20.5g (+/- 0.1g)
FINISH WEIGHT: 30g
TOTAL BREW TIME: 31-34s