Colombia Cauca Whole Bean 500 g

Description

A washed lot from smallholdings above Inzá in eastern Cauca, most of them under two hectares, at 1,750 to 1,900 metres. The cherries are pulped the day they are picked and dried slowly on covered patios, which is what keeps the cup even from bag to bag.

Roasted medium, it sits between our light filter coffees and the espresso blends: cocoa first, then plum, with brown sugar underneath. Sweet enough to drink black, sturdy enough not to vanish under milk.

Brewing tips: 30 g per 500 ml in a cafetiere, four minutes, break the crust and skim. On a batch brewer, 60 g per litre at 94 °C gives a rounder cup than a hand pour does.

Whole bean, 500 g, valve bag, roast date on the back. It holds its sweetness for about five weeks once opened.