Finca Morelia Castillo Colombia Espresso

Cupping Score: 87

This lot from the Finca La Morelia in Colombia convinces especially by the fine notes, which was worked out by the targeted fermentation of producer Miller Walles Cruz. In this espresso you taste notes of hazelnuts, nougat and sweet brown sugar.
About the coffee
The processing is

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    Huila

    Flavours
    Haselnuss, Brauner Zucker, Nougat
    Brewing Method
    AeroPress
    Stovetop
    Espresso machine
    AeroPress, Stovetop, Espresso machine
    Sample Brewing Method
    1:2, 19gr Kaffee für 40gr Espresso, Brühzeit: 30-35 Sekunden. Auch im Vollautomaten
    ABOUT THIS COFFEE

    Character
    Dieses Lot überzeugt durch feine Noten der Fermentierung: Nougat, Nüsse und Brauner Zucker.
    Variety
    Castillo
    Processing
    24h washed & 38h Tank
    Altitude
    1770 m üNN
    Fertilization
    biologisch
    Harvest year
    2020
    Harvest time
    Sept - Dez // Apr - Mai
    Soil type
    fruchtbare Böden
    Wet mill location
    auf der Farm
    Drying time
    25 Tage
    ABOUT THE FARM

    Farm name
    Finca Morelia
    Location
    Huila
    Farmer name
    Miller Walles Cruz
    About the Farm
    Miller erhebt für seine Farm den Anspruch die Qualitäten stets zu verbessern.
    Producer type
    Familiengeführte Farm
    Other varieties planted on farm
    Bourbon, Colombia
    Length of relationship
    neuer Partner
    19grams - BLOODY GOOD COFFEE
    About this coffee

    This lot from the Finca La Morelia in Colombia convinces especially by the fine notes, which was worked out by the targeted fermentation of producer Miller Walles Cruz. In this espresso you taste notes of hazelnuts, nougat and sweet brown sugar.


    About the Coffee


    The processing is a 'washed-process'. In this type of processing, the pulp is separated from the coffee cherries immediately after harvesting using a 'pulper'. In this mechanical pulping process, a pulper residue always remains attached to the coffee beans. The hulled coffee beans are now processed wet: They are placed in a large basin filled with water, where they rest for 24 hours. The slightly softened coffee cherries are then placed in a tank where they rest for 38 hours to intensify their flavor.
    This washing process ensures that the coffee has a clean, round taste. The flavor is underscored by full-bodied notes of aromatic hazelnut, brown sugar and melting nougat.

    About the Farm


    Located at 1770 meters above sea level, Finca Morelia is owned by farmer Miller Walles Cruz. He attaches particular importance to the preservation of biodiversity and takes care of his land with great sensitivity. He believes that the very fertile soil and unique climate of Paicol make his coffee special. Miller learned about coffee production and farm management from various professional agronomists from local institutions such as SENA (National Education Service), as well as by attending workshops. In the Association of Coffee Producers of Paicol, he is one of the 150 members.