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Tastes like Coco, Dill, Peach
Origin
Colombia
Region
Huila
Altitude
1500 masl
Producer
Linarco Rodriguez
Variety
Pink Bourbon
Process
Anaerobic Coco
Linarco Rodriguez
Teresa de Jesus is a traditional coffee producer who inherited her father’s farm in Palestina, Huila. Today she works with her son Linarco who decided to start implementing new processing techniques to improve the quality of their coffees. For Linarco, providing great products to his customers is one of the key elements. This is why he is always working on developing new flavor profiles. Today Linarco has 3 farms, Betania, Los Cedros & El Diviso, each with its own unique climate conditions.
Anaerobic Coco
This Pink Bourbon lot was grown at 1500 masl. After picking, the coffee cherries are being floated in order to remove any impurities. After that, they are placed in sealed barrels in order to start a controlled 72 hours anaerobic fermentation. During this stage, the cherries are co-fermented with coconut oil and yeast. Then, the coffee goes through a thermal shock that will trigger a gradual maceration to enhance the body and create a balanced cup. Finally, the coffee is being slowly sun-dried for 24 to 28 days.
V60 recipe
Ratio : 12g coffee for 270g water (1:22,66)
Water : soft water (50-100ppm) at 92° C
Extraction time: 2:30 minutes
Espresso recipe
Ratio : 18g in for 60g out (1:3,33)
Water : soft water (100-150ppm) at 95° C
Extraction time: 30 seconds