This coffee is only available as wholebeans.
“Surprise from the beginning 'til the end of the brewed cup: Chocolate, honey, plum and nuts”
Alkemisten, Gothenburg, Sweden
Roasted light based on convection and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of honey fragrance follows us through to the first crack and we swiftly afterwards finish the roast.
The volcanoes are active and the terrain is very precipitous. Nariño’s cold temperatures enables the coffee to grow slow and generates additional sugars that lead to an elegant coffee.
Franco Machavajoy is a 65 year old coffee grower and is very famous in the town of Matituy. His father passed on the 4 hectares farm where only Catarra trees grow. Franco lives at the farm with his wife Maria who is always assisting with the coffee during the harvest season and also with maintenance. On the farm there are also shaded plantains and guava. Harvest occurs in June and July each year. Drying is completed on raised beds for 16 days.
Nariño’s cold temperatures enables the coffee to grow slow and generates additional sugars that lead to an elegant coffee. These are profound in the flavour development during roasting. Today, the region is highly respected for its coffee dedicated producers, quality and innovation. Nariño is an area that has been hit by violence and drug trafficking for many years.
This harvest is arranged by Coffea Circulor's dear friend Juliana Bravo Bedoya and their family.
- Brewing Recommendations
Coffea Circulor's World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
- Water Recommendations
Use water with balanced mineral content to optimise flavour and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. Coffea Circulor advise a temperature between 93-95°C for the best brewing experience.
- Additional Information
Flavour: Milk chocolate, purple plum, honey, fig, cocoa, hazelnut
Origin: Nariño, Matituy, Colombia
Altitude: 2050 metres above sea level
Cupping score: 88.75
Made by Colombia. Finished in Scandinavia.