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LA CUMBRE - COLOMBIA
{RIBENA, PINK LEMONADE, MILK CHOCOLATE, FLORAL}
Variety & Processing :
Pink Bourbon - Extended Fermentation Washed
$27.00 AUD
Shipping calculated at checkout.
FREE SHIPPING IN AUS OVER $70
{ROAST SCHEDULE}
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).
{SHIPPING DETAILS}
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 /
I've been playing with a super simple recipe lately that these coffees seems to absolutely fucking adore. I use a more open, flat bottom brewer like a Vario Flo or an Orea, unlike a closed flat bottom like a Kalita Wave. Grind pretty fine, on the fine end of medium, then pour the following. It's simple— just a bloom, then one long, slow pour to our target weight. This recipes tastes great with the wave papers as they run really fast. It might take longer, closer to 4 minutes if you are using those big ass circular flat papers that Orea make. That's cool though, if it tastes good at 4 minutes, sick. If the brew tastes a bit flat try grinding a bit coarser to speed things up.
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 until you get to your end brew weight. Mine would be 500g. You should be finished pouring by around 2-2:30 with the brewer fully drained by 2:30 to 3 minutes.
Easy. Tasty. Repeatable.