Jhoan Vergara - Colombia (Competition coffee)

$12.00 USD
Størrelse 100g
Producer Jhoan Vergara
Altitude 1750 masl
Region Huila - Avevedo
Varietet  Red bourbon
Area 16½ hectares
Behandling  Natural - Thermal shock
Notes Banana, chocolate, stone fruits, pink grape
Aroma Banana liquor, lavender, passion fruit
Roast On order

 

Our competition coffee for brewers cup 2023 in Vilnius, Lithuinia

Brew by Kamilla

 

We had an amazing journey with all leading to this competition, and are really happy for the result you will discover in the cup!

This coffee is just a gem!
Our team Kamilla (Competitor), Søren Stiller (Coach) and Sofian Lajmi (roaster) all did what we could do most to find the best roast profile and brewing recipe for this red bourbon. Hope you will try it out! 

INFO:

Brew recipe (what we used at competition):

14g coffee

Min: 0:00-0:35 - add 50g of water and let it bloom for 35 sec

Min: 0:35 add 100g of water 

Min: 0:55 add 40g

Min: 1:05 add 40g 

Target mass 230g in 1:50min

steady slow smal circles from center and out.

 

Enjoy!

PROCESS

 

  • STEP 1. SELECTING THE CHERRIES MANUALLY
  • STEP 2. FERMENTATION IN 50 KG PLASTIC BAG (ANAEROBIC PROCESS) FOR 40 HOURS, TEMPERATURE 16-18°
  • STEP 3. THE BAGS ARE OPENED AND COFFEE ARE LEFT OXIDATING FOR 20 HOURS
  • STEP 4. PLASTIC BAG ARE SEALED AGAIN TO LET THE COFFEE FERMENT (ANAEROBIC) FOR 12-18 HOURS.
  • STEP 5. THE COFFEE BEANS ARE PASSED TO A TANK WITH HOT WATER (THERMAL SHOCK) AT A TEMPERATURE OF 32°
  • STEP 6. THE COFFEE MUST (JUICE OR MOSTO THAT NATURALLY COMES OUT OF THE CHERRIES WHEN FERMENTING AND OXIDISING) IS ADDED TO THE WATER
  • STEP 7. THE CHERRIES ARE PLACED IN MARQUESINAS TO START SOLAR DRYING FOR 16-25 DAYS. THE COFFEE IS MOVED 3-4 TIMES A DAY UNTIL IT REACHES 16% MOISTURE CONTENT
  • STEP 8. THE DRYING PROCESS IS INTERRUPTED AND THE CHERRIES ARE PLACED INTO PLASTIC BAGS IN A DARK ROOM FOR 48H .
  • STEP 9. THE CHERRIES ARE PUTBACK IN THE MARQUESINAS TO FINISH DRYING UNTIL THEY REACH 11% MOISTURE CONTENT.

 

 

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