Nemecio Ramos

Description

Coffee overview

Caturra feels like a very rare variety to come across anymore. I find it mostly in field blends alongside Castillo, Colombia and occasionally Pink Bourbon. I have not come across a full Caturra separation of this quality in quite some time. This cup is brimming with acidic stonefruit character, huge texture, some slight bitterness, and a clean finish. It is both a boring washed Caturra and so much more. I am very pleased to share it with you.

Coffee flavor profile

Santa Rosa plum, Ranier cherry, grapefruit.

Acidity: tart, textured
Sweetness: juicy, transparent
Balance: leans acidic
Finish: short, textured

Brewing evaluation

Rest: 40+ days recommended. We recommend a coarser grind, shorter ratio, and lower brewing temp to get the most from this coffee.

Filter eval day 6: Gabi Standard Recipe of 1:18 - Brilliant today with a very acidic and transparent presentation overall. The Caturra 'bite' was lessened today, earthiness toned down, but texture remains -- this is definitely a pure Caturra separation. Very juicy, lots of stonefruits, nice tartness. Fun cup!

TDS: 1.35 EY: 22.42%

Filter eval day 10:

Acidity: vibrant, textured
Sweetness: juicy
Balance: good acid/sweet balance
Finish: short, textured

Notes: Nice cup this morning, gentle recipe pushed sensations together and I think that benefitted. Very lively, juicy, great acidity. Some Caturra bite, big texture, but not in the body. First sips are still a little difficult, but subsequent sips and on cool this cup really juices up.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: Finca Galaxia
Region: Tarqui, Huila
Country: Colombia
Variety: Caturra
Process: Washed
Sourcing: Osito

Text from H&S Coffee Roasters' listing.