.png)
La Julia: F6 Natural Aerobic 250g
An absolute gem of a Colombian coffee with anaerobic processing. You can expect flavours of white nectarines and wine jums. A very juicy and sweet coffee thanks to its processing methods.
GROWING & PROCESSING CHARACTERISTICS
Variety: Pink BourbonDrying: Silo & Parabolic Drying
Processing: Natural
Fermentation: 96hrs Anaerobic Hydrated
WHERE IT'S FROM:
Country: Colombia
Region: Trujillo, Valle del Cauca
Farm: Finca La Julia
Altitude: 1.450 -1.700 m.a.s.l
It's a coffee that's similar to wine making. The longer it sits, the better it gets. We recommend drinking 14 days after roasting. It will taste great for at least 2 months after.
Espresso Recipe
To really bring out the true flavors of this bean, you will want to extract them a little longer than usual. You don't want to run this bean too short, be patient with it.
Dose: 18 grams
Running Time: 28 Seconds
Weight: 52 grams
Hario V60 Recipe
100 deg C Water for this light roast, you do slightly cooler with dark roasts.
60g/L ratio (16.67:1 ratio. Can be up to taste)
Grind Size: Slightly finer than medium (though ultimately up to your preference)
-
Rinse paper in V60 and pre heat it
-
Pour in coffee, make a well with your finger in the coffee bed
-
Start timer and gently pour 2x coffee dose as water to bloom (up to 3x coffee dose if necessary)
-
SWIRL IT GOOD
-
Wait 30 to 45 seconds
-
Spiral pour in 60% of total brew water in until 1:15 (i.e 60% of 500g, pour to 300g)
-
Keep it topped up, slowly pouring the rest of the brew water over 30 seconds. (i.e. 100% of brew water by 1:45)
-
Little stir in one direction, then a little stir in the opposite direction. (About 1 to 1.5 revolutions each way)
-
Once it has drained a bit, then SWIRL IT
-
Wait for the coffee to fully drain. You want a flat bed of coffee and no big grinds of coffee on the side of the filter paper.
Then enjoy. But adjust to your taste - coffee done your way.
-
