Alberto Pecupaque
Columbia
Apricot Maple Syrup Almond & whatever you taste
Background
Together with his family, who belong to the indigenous community Nasa Wesx, Alberto harvests the coffee cherries at their highest degree of ripeness and sorts them by hand. The fruits are then fermented anaerobically, i.e. without oxygen, in large tanks. The pulp is removed and the beans washed. This process adds complexity to the coffee.
Coffee Details
| Product Name | Francisco Quezada Montenegro |
|---|---|
| Roast | Filter |
| Taste notes | Apricot, Maple Syrup, Almond |
| Roast level | 2 / 5 |
| Country | Columbia |
| Type | 100% Arabica |
| Location | Gaitania, Tolima |
| Farm | El Diamante |
| Farmer | Alberto Pecupaque |
| Variety | Typica |
| Process | Natural, Anaerobic |
| Altitude | 1.700 - 1.750 masl |
| Harvest | March - June |
How to Brew
Pour Over
Use 95 degree hot water, preferably filtered.
Wash out the paper filter with hot water before brewing.
We recommend 60g coffee / 1l water. If this is too strong/weak for you, use less/more coffee.
If your coffee tastes bitter, grind it coarser. If it tastes sour, grind it finer.
Find your perfect CODOS taste experience!
