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SINGLE ORIGIN

Colombia Juan Carlos Artunduaga

$27.00
NEW

FLAVOURS OF:

Exotic, Floral, Orange, Boozy

Grown by Juan Carlos Artunduaga at La Granada farm in Huila, Colombia, this coffee features the Caturra and Castillo varieties. Using hand-picked cherries and anaerobic fermentation, Artunduaga blends traditional and modern methods for a unique, exotic flavour profile with floral, orange, and boozy notes, ideal for espresso or pour-over.

Grind
Grind

COFFEE ID

Variety

Castillo & Caturra

Roast Profile

Light / Medium

Altitude

1800m - 2100m

Process

Anaerobic Fermentation

THE GROWER

LA GRANADA

REGION: Huila, Pitalito

Juan Carlos Artunduaga, a seasoned coffee producer with 30 years of experience, grows Pink Bourbon, Caturra, and Castillo varieties on his farm La Granada in Huila, Colombia. He blends traditional methods with newer techniques like semi-washed and natural processes, using hand-picked cherries and anaerobic fermentation for unique flavour profiles. After fermentation, the beans are dried over 20 days in a marquesina.

VARIETAL

Castillo & Caturra

Castillo and Caturra are popular Arabica coffee varietals. Castillo, developed in Colombia, is disease-resistant and known for its balanced acidity, medium body, and mild fruity notes. Caturra, a Brazilian mutation of Bourbon, offers bright acidity, medium sweetness, and a light body. Both are great for espresso or pour-over brewing.

PROCESS

Anaerobic Fermentation

Anaerobic Fermentation seals de-pulped coffee beans in oxygen-free tanks, allowing anaerobic bacteria to ferment the remaining mucilage. This method gives coffee a distinctive, complex flavour with enhanced sweetness and acidity.

METHOD

Espresso or Filter

FILTER:
Dose 16g
Temperature 94
Water 260ml

Blooming 40
0:40 120
1:20 200
1:40 260
Drain 2:15

ESPRESSO:
Dose 20 / Time 21s / Yield 43

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