Colombia Nariño Whole Bean 250 g

Description

Grown at about 1,950 metres around Buesaco in southern Nariño, where cold nights slow the cherry down and give the sugars time to build. Caturra and Castillo, picked ripe, fermented for 36 hours and washed clean before they go onto the parabolic dryers.

We keep the roast light so the acidity stays intact: mandarin up front, cane sugar through the middle, and a soft floral note that shows itself as the cup cools. It repays a slow pour and turns thin if the water runs through too fast.

Brewing tips: 15 g to 250 ml of water at 93 °C on a V60, ground a little coarser than you would use for a washed Ethiopian. On an AeroPress, two minutes of steeping and a gentle press.

Whole bean, 250 g, resealable valve bag with the roast date printed on the back. Rest it four days off roast.