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AED 335.00
A cultured natural Chiroso from Jhoan Vergara at Finca Las Flores, Huila, with cherry, red grape and rose.
Coffee Expression
Rose on the nose, red grape and bright cherry in the cup. Creamy, velvety body with the acidity held inside it.
Producer
Grown by Jhoan Vergara at Finca Las Flores, Acevedo, Huila.
Coffee Details
Producer: Jhoan Vergara
Farm: Las Flores
Region: Acevedo, Huila
Altitude: 1,700 to 1,800 masl
Varietal: Chiroso
Process: Natural, lactic fermentation
The Story
Edilberto Vergara and Nubia Ayure started Las Flores near Acevedo in 1990, and Nubia won a Cup of Excellence award in 2006. It is a family farm still, about 16 hectares, run by her sons. Jhoan leads the processing, building a method for each variety rather than one for all, and barista champions have competed with the farm's coffees.
Chiroso was first known in Urrao, Antioquia. It has long, narrow beans and is genetically close to Ethiopian landraces, which you can taste in the florals. This lot went through a lactic fermentation, which builds sweetness and the creamy, almost yoghurt-like texture the name refers to.
| Weight | 0.5 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Farm | Finca Las Flores |
| Weight | 250grams |
| Flavor Notes | Cherry, Red Grapes, Rose |
| Grind Option | Moka Pot, Whole Bean, Espresso Grind |
| Lot Type | Competition Lot |
| Main Cup Profile | Floral, Fruity |
| Origin | Colombia |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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