Colombia El Sendero Mosto Washed

Description

Details Origin/Producer Ethica's Brew Recipe Andres's Caturra delights with its floral notes and excellent balance—tasting it feels like enjoying fresh honey straight from the spoon. Region: Aponte, Narino, Colombia Farm: El Sendero Producer: Andres Martinez Variety: Caturra Process: Mosto Washed Elevation: 2,000 masl Roasted For: Filter Tasting Notes: Cantaloupe, Jasmine, Honey Best After: 2 Weeks Post-Roasting ANDRES MARTINEZ & EL SENDERO Andrés, a Biochemical Engineering who's always been marked by his coffee-growing roots, which motivated him to pursue a professional career linked to the coffee world. He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra. While he's in the process of improving his processing structure and capacity, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed to ensure a bigger and standirize volume. PROCESS Hand-harvested and floated for selection, the cherries undergo an initial fermentation in closed tanks with active mosto for 48 hours. After depulping, the coffee is fermented in closed tanks for 24 hours to enhance its floral characteristics. Dried on raised sun beds in three stages, with increased sun exposure every five days, for a total drying period of 15 days. WATER SPEC: Hardness: 70 ppm Alkalinity: 35 ppm BREW RATIO (COFFEE TO WATER): 1:18 (e.g., 10g of dried coffee ground to 180g of brewing water) WATER TEMPERATURE: 95°C / 206°F CURRENT SETTING:Grind at 5(medium) *GRIND SETTING SCALE 1 TO 10 1: Very Fine (for turkish coffee) 2: Fine (for espresso) 3-7: Medium (for drip coffee, pour-over, cupping) 8: Coarse (for French press) 9-10: Very Coarse (for cold brew)