Colombia Camacho Rosado Extralight

Description

Our first offering from our new partners, LaREB in Colombia! Profile development showed us that this bean deserved to be presented in two different profiles. For our ultralight lovers - this version shows sorghum sweetness and tulip tones in the cup at lower extractions, and morphs into prickly pear cactus fruit at high extractions. Pourover tinkerers are going to love playing this one!Will it Spro? Yes, it makes interesting Turbo shots, but I prefer the more developed batch personally.Recommended Minimum Rest: 4 weeksRoast Color: 144.4 (higher is lighter)Bourbon Rosado varietal grown by Luis Édgar Camacho in the Southern Huila region, Palestina, Santa Bárbara. Fully Washed Process, Ripe picking, 48 hr in-husk resting, 48 hr closed dry mass fermentation. Greenhouse drying for 15 days, 1720 masl.Sold in 300g bags.Brewmaster J's Notes and TipsS&W Camacho Rosado Bourbon Washed Colombia ExtraLight in the end I got tomato, black currant, lemon, and magnolia. This was a huge surprise for me as early on is basically tasted like soy sauce and lacked any level of acidity, floral, or fruit characteristics but after a month it did a complete 180 and that intense umami tamed out to a mildly savory base of tomato. The fruit and floral characteristics came through and cups had a dense floral note, a dark berry sweetness and a nice citrus finish. At this point, cups basically had a profile of a nice Kenyan coffee. Cups were about the same from there on without too much tinkering required and overall I enjoyed this one quite a bit as it had the profile of a nice Kenyan with the black currant and tomato which I always look for.* Grind 4.8 ZP6* Temp 90C* Brewer V60-01* Recipe 4 pour 15g/240g recipe 50/80/65/45 with a 30s bloom, 5-7g/s pours and slight agitation at pour 2Alternate method: this one was a bit less intense but cleaned up the cup a bit.* Grind 4.7 ZP6* Temp 90C* Brewer Orea* Recipe 4 pour 15g/240g recipe 50/80/65/45 with a 30s bloom, 5g/s pours and minimize agitation