- N°3 -
27 years waiting for this coffee
A coffee tree is normally renewed every seven years, but this is not the case for this exceptional lot from our partner Dionalber.
His family has been producing and perfecting the coffee process for generations and his trees are now twenty seven years old, akin to what is known in as “vielles vignes” in the wine world.
Roast profile | Coffee Species | Varietal | Weight | Process | Altitude |
|---|---|---|---|---|---|
Light roast. | 100% Arabica | Caturra | 210g/1kg | Artisan fermentation process. Sun dried in sheltered high beds | 2050 mts. |
-N°3-
Artisanal - Special Reserve - Unique
Uniqueness to this coffee
- Very high altitude for coffee that is, as it is not common to find it above 2000m.
- A non intensive planting method with only 3,500 trees per hectare, vs. 6 to 10 thousand in other farms.
- 27 year old trees, comparable to old vines in wine.
- An unconventional artisanal fermentation process. A "savoir faire" unique to Dionalber that has been developed over many years of careful observation and hard work.
Get ready
To be amazed
SINGLE ORIGIN
This coffee comes from Finca El Champú in a remote location in the Andes known for its coffee tradition and amazing taste of their products.
HAND PICKED
We work hard to encourage only the red coffee cherries to be picked. This ensures a consistent flavour in each cup.
Altitude
At 2050 Mts, Coffee at Finca El Champú is unique. The cold temperatures at night and the lack of oxygen play in flavour of the wonderful taste of the Caturra variety that is growing there.
Small size roasting
By roasting no more than 10kgs at a time, we ensure a higher consistency in temperatures on every single coffee bean.
get the most out of this coffee
Any of the below methods will be perfect for -N3-
Chemex
Rinse the paper filter.
Add 30 grs. of ground coffee mid point between fine and coarse. Add initial 60ml of water at 90 degrees C, wait 30 sec. add additional 300ml in a slow circular pattern. Process should take between 2 and 4 minutes.
V-60
Rinse the paper filter.
Add 30 grs. of ground coffee mid point between fine and mid point. Add initial 60ml of water at 90 degrees C, wait 30 sec. Add additional 300ml in a slow circular pattern. Process should take between 2 and 4 minutes.
Press
Add 30 grs of coarsely ground coffee. Add initial 60ml of water at 90 degrees C, wait 30 sec. add additional 300ml. Swirl the infusion twice, cover and wait 4 minutes. Gently push the piston. Serve all the coffee content into a new jar to avoid over extraction.
Automatic
Adjust your machine to coarse grinding.
Adjust your temperature to mid point
Adjust your coffee size to approximately 120ml.