LA CUMBRE - COLOMBIA
Ribena, Pink Lemonade, Floral, Winey
Variety & Processing :
Pink Bourbon - Extended Fermentation Washed
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Above you will see 2 roast dates.
The first is a from a past roast, meaning if you choose this option you will receive coffee that was roasted on this date— also meaning your coffee is ready to be shipped and when it arrives to you it'll be ready to enjoy.
If you order coffee from an upcoming roast date, your coffee will ship right after QC is complete for that roast. That'll be between 1-3 days after the roast date specified. I'm as excited to get this coffee to you as you are to receive it, so it'll ship as fast as I possibly can.
Your bag of S.O.1 coffee will generally taste best between 2 and 6 weeks post roast (though I've had some bangers with still tasting amazing after 3 months).
For orders of coffee from a past roast date, your order will ship 1-3 days after you place your order.
For orders from an upcoming roast, I cup and quality control all roasts the day after roasting. All coffee is then packed and posted the following day. So your order will be on the road 1-3 days after the roast date.
/ THE ART OF pH & TEMPERATURE CONTROLLED FERMENTATION /
Such an artful display of controlled fermentation gives this Pink Bourbon juicy, winey acidity and sweetness of Ribena and pink lemonade.
Pre-fermented for 24 hours in permeable nylon sacks— the temperature of the coffee cherries remaining low and stable. Breathability. Andrés blends several days worth of cherry pickings into fermentation tanks as they come in. Every day fresh cherries are added, lowing the pH— temps are cool which allows for this extended fermentation while keeping the coffee clean.
/ RESTING GUIDE /
La Cumbre tends to start tasting good slightly later than other coffees. It's roasted a little lighter so takes just a little longer to develop. I've found at 14 days post roast with it's peak between day 30 and 60.
/ BREW GUIDE /
For La Cumbre I've been doing a bloom + 3 pours pattern. It results in a sweet, clean and juicy cup of fucking yummy coffee. Grind size is medium— aim for a brew time of 2:30.
1 part coffee to 15 parts water (33.3 grams of coffee to 500 grams of water.)
93°C water
1. First pour will be 3 x the weight of the ground coffee— about 100g of water if you are brewing 33.3g of coffee. No need to be crazy exact. Wait 1 minute.
2. @ 60 seconds on the timer, slowly pour in a spiral pattern up to 300g.
3. When the brewer has almost but not completely drained, slowly pour another 100g. So you should be up to 400g on the scale and time should be around 2:00.
4. Same again, once the brewer has almost drained, add your remaining 100g of water bringing our total up to 500g. Pick up the brewer and swirl it to flatten the bed. The brewer should be completely drained of water by 2:30-2:45.
This is just a guide and part of the fun of coffee is playing around and seeing what happens. So I implore you to PLAY AROUND and see what you come up with.
SUM OF ONE COFFEE WILL REACH PEAK FLAVOUR BETWEEN 14 AND 60 DAYS POST ROAST. HAVE FUN WITH IT AND GIVE IT A TRY AT 2 WEEKS, THEN EACH WEEK AFTER THAT. PLAY AND ENJOY HOW THE COFFEE CHANGES OVER TIME. HOW IT EVOLVES. MAY CAUSE EXTREME PLEASURE, DELUSIONS OF GRANDEUR, FREEDOM OF THOUGHT, AND MASS HYSTERIA. FOR BREW GUIDES AND OTHER NONSENSE VISIT SO1COFFEELAB.COM. DRINK COFFEE TILL YOU DIE. ENJOY LIFE. HAVE FUN. MAKE LOVE. SUM OF ONE — ROASTED IN MELBOURNE — PRODUCED WORLDWIDE.
