TECHNICAL DETAILS
Origin: Colombia - Pitalito, Acevedo. Exactly here
Process: Washed
Altitude: 1700-1900 meters above sea level.
Variety: Borbón Sidra
Producer: Wilder Lasso
Harvest: 2023
Tasting notes: Lime, vanilla, white flower.
WHY WE LIKE IT
For the third consecutive year we once again trust in El Rubí farm. This coffee is a delicacy belonging to a very exclusive batch of Borbón Sidra, and as soon as we tried it was clear: it is perfect for summer :)
It is citrus and floral, with spicy and fruity notes of vanilla and lime. It is a silky coffee, with a honeyed body and medium/high acidity.
HISTORY
The El Rubí farm is located in the municipality of Acevedo, exactly in the district of San Adolfo, 5 minutes from the town center. This is an area with a very favorable microclimate for the cultivation of complex coffees.
The farm was a gift from the owner, Heiner, to his wife. He considered that her love was so great that one ruby was not enough, so he decided to give her thousands of rubies: coffee cherries, due to their similarity to the precious stone. And since then the farm acquired this name.
In El Rubí, exotic and experimental varieties are grown, such as pink Bourbon, Java, Sidra or SL28 in more than 20 productive hectares. 80% of the surface is dedicated to these varieties, since its focus is on the development of differentiated coffees.
Wilder Lasso , Heiner's brother, is a producer who has managed to consolidate controlled fermentation processes that make his cup profiles
can replicate.
VARIETY AND PROCESS
This is a batch of Washed Bourbon Cider , an exotic varietal subsequently subjected to a controlled fermentation process and thermal shocks .
80 degrees per minute, with pulping and submerged fermentation in coffee mucilage for 190 hours. This process gives it unique fruity and floral notes and enhances the flavor of this special variety.
RECIPE
For filter:
We use 18 grams of ground coffee and 315 grams of final water at 91 ºC, in a total time of 2'20". We make five pours:
- Pour 50 gr of water in 30"
- Pour 110 gr of water up to 1'
- Pour 180 gr of water up to 1'20"
- Pour 230 gr of water up to 1'35"
- Pour 310 gr of water up to 2'
| EXPERIMENTATION VARIABLES | |
| Rest : 2 weeks (15-20 days) | |
| Method: V60 | |
| Mill : EK43 | |
| Water : Pentair Everpure 70ppm |
