- N°1 -
HANDCRAFTED to perfection
So what makes this coffee so special?
In one word: passion. Luis Guillermo is one of our most dedicated and perfectionist producers, constanltly looking to learn and implement new things to improve his coffee. This one comes from his farm at 1830 m.a.s.l. and combines two Arabica varietals, Caturra and Bourbon.
In 2014, the beautiful aromas and notes of Honey, Melon and Citrus that this delicate blend delivers awarded it the recognition of best in Antioquia.
Roast profile | Coffee Species | Varietal | Weight | Process | Altitude |
|---|---|---|---|---|---|
Light roast. | 100% Arabica | Caturra, Bourbon | 210g/1kg | 72H fermentation – Sun dried in shelter. | 1830 mts. |
- N°1 -
VOTED AS THE BEST
From a very young age, Luis Guillermo has dedicated his life to coffee. Thanks to his personal efforts he has enrolled in many coffee trainings and through them has been able to elevated the quality of his coffee to the point of winning best coffee in the Colombian coffee region of Antioquia.
Get ready
To be amazed
SINGLE ORIGIN
This coffee comes from Finca Los Naranjos in Caicedo - Colombia. With an average temperature of 18°C the climate and soil at Caicedo are perfect for coffee.
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 1830 Mts, Coffee at Finca los Naranjos is exceptional in sweetness and aromas. The farm is full of biodiversity including many types of fruits.
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 -N1-
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.