Finca Buenavista | Colombia

TL;DR: Minimal marketing, maximum flavour. There isn’t much written about this variety, or Javier who farmed it, but we think that’s a good thing. It means you can just sit back, sip, and enjoy.

 

There’s no complicated processing to read about, and we aren’t going to tell you Javier’s life story. Just know he’s an excellent coffee producer, clearly has an eye for details when he spotted these tress that looked a bit different, and now he’s made you a coffee with some very complex flavours, that you can ponder over for hours, if you want to.

Javier only produced a very small amount of this coffee last season, we nabbed it all, and we've gotten as much as we can again this time. Thankfully, he recognised how good this was, well before we did, and made efforts to produce much more, so we can, with incredible joy, share this as a regular release this time!

 

 From our mates at Cofinet who brought us this stunning coffee: This variety was discovered in Inza, Cauca when a coffee tree was found to look very different from the typical coffee grown in the region. This unknown variety had a higher yield and was more resistant. As a result, some farmers began to grow this variety. Subsequently, the seeds were studied by a laboratory in London which found that the genetics and structure were similar to the Ethiopian Bourbon Aruzi.

 

This is another one we’ve kept on the lighter side of roasting. It’s a variety that’s just bursting with clean sugars and fruits, and honestly, we like that, so we’re taking a back seat on this one as there is no need for us to try and “coax” anything from this coffee.

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc