WINTER HOLIDAY: Last roast day Dec. 23rd - Next roast day Jan. 8th
Colombia
Finca La Pradera, Red Berry Infused
250g
QUALITY SCORE: 89.50
Cup Notes
Blueberry / Strawberry / Raspberry / Cherry / White chocolate
Suggested for espresso and filter
This extraordinary coffee is subjected to a special anaerobic honey process infused with fresh red berries, resulting in an unforgettable cup that releases bold fruity notes.
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 89.50
- Series
- Infused
- Producer
- Felipe Archila
- Country
- Colombia
- Terroir
- Quindío
- Altitude
- 1600 masl
- Process
- Anaerobic Honey - Raised Beds
- Arabica cultivar
- Castillo
- Picked in
- July 2023
- Arrived in
- March 2024
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 18 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 2:05
- Brew strenght:
- 1,45 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 15 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:00
- Brew strenght:
- 1,48 tds
THE STORY BEHIND
This special lot with red berry-infused fermentation is sourced from producer Felipe Archila and his farm Finca La Pradera.
La Pradera is a 16-hectare estate with 12 hectares dedicated to coffee production.
The farm is located in Armenia, Quindío, and sits at an altitude of 1,600 masl.
THE VARIETY
Castillo is named after the researcher Jamie Castillo, who helped Cenicafe, Colombia’s coffee research centre, develop the varietal in 2005.
Castillo has been designed as an improvement on the Colombia variety. It is resistant to leaf rust (roya) and has quickly become the most planted coffee in Colombia.
It is high-yield, resistant to leaf rust and other prevalent diseases, and its smaller size allows for greater planting density.
THE FERMENTATION PROCESS
This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with fresh red berries. CO2 is added to displace the oxygen, creating an anoxic environment.
After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised African beds. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%).
