Dionel Chilito (El Roble)

Description

Origin: Colombia
Region: Pitalito, Huila
Farmer: Dionel Chilito
Farm: El Roble
Varietal: Gesha
Processing: Washed
Elevation: 1700 masl
Profile: Lemongrass, brown sugar, black tea
Price per lb (shipping + greens): $25.13

About the farmer:

Dionel Chilito farms in the mountains of Huila, Colombia, where he and his family have built a reputation on meticulous picking and relentless attention to the cup. Their standard is simple and uncompromising: harvest only what's perfect. The result is a coffee defined by jasmine and rose — and by a family that treats every lot as a statement of who they are.

About the coffee:

Cherries are hand-picked at optimal ripeness, then rested whole in a hopper for 24 hours before depulping. A second 40-hour fermentation in tanks follows, after which the coffee is washed and moved to raised African beds for 10–15 days of slow, even sun-drying to a final moisture of 10.5–11.5%. The long, controlled fermentation is what builds the florals without tipping into funk.

Roaster's notes:

We've known about Dionel Chilito and his coffees for about two years. We never got to purchase due to inventory timing, but we are finally making it happen. I'm super excited to offer this lot to you all.

Another one of those spice-forward washed geshas with sharp peaks of acidity layered within a very long and textured brew.

Complex and well-rounded, an easy crowd-pleaser.

Brewing Notes:

V60

Water temp:

90-93C

Brew recipe:

0. 18g grounds a tad coarser
1. 60mL bloom (for 40 seconds)
2. 60mL second bloom (until water drains)
3. pour to 300mL -- apply light swirls if grounds are sticking to brewer sides

Rest notes:

I'd leave it alone for 3+ weeks if possible.

Additional Notes:

Learn more about how we price our coffee here.

Text from thoughtful coffee nyc's listing.