Description

Rare Coffee Series Release #5

Before ordering:
This coffee comes in 6oz containers. Our "normal" coffee bags are 12oz.

We love to introduce our dedicated coffee community to truly extraordinary coffees. Having a dedicated audience allows us to continually offer extremely rare, extremely small lots such as this. 

Finca Buenos Aires Tasting Notes

The aroma of this coffee immediately signals its exceptional quality. An abundance of bright red fruit notes greet you in the nose before the cup reveals tropical fruit and floral hints. These vibrant fruit notes carry through to the first taste. Bright bursts of pineapple and juicy papaya join the experience and  effortlessly blend with floral undertones as the cup evolves. More delicate and floral fruit flavors of guava, jackfruit, and lychee emerge as the tasting progresses. As the tropical notes recede, the profile shifts to reveal floral notes including rose, black tea, and bergamot. 

About The Coffee Producer

A coffee this special begins with the unique genetics of the Sidra variety. The origins of Sidra are not well understood, but genetic analysis indicates the variety is a hybrid of Bourbon and Typica varieties. The cup quality of Sidra can be world class. Sidra has been used to win numerous awards including multiple world barista championships.

This special coffee highlights the importance of experimentation in achieving unique flavor profiles. Rodrigo Valencia’s innovative approach to coffee processing is inspired by winemaking techniques. By freezing pulped coffee, he was able to control fermentation and enhance the fruity and floral notes that are desirable. However, freezing killed the seed and compromised the cellular structure of the coffee beans, which caused the green coffee to decrease in quality rapidly. Through further experimentation, he found the ideal temperature that could achieve a similarly elevated flavor profile to freezing that did not impact the stability of the green coffee.

The meticulous milling process begins with handpicking cherries at optimal sugar content (25 Brix or higher) to ensure high-quality raw material. The subsequent steps, including sorting, pulping, and fermenting at controlled, low temperatures slow down microbial activity and create a more refined flavor.

The drying process, involving both direct sunlight and shaded raised beds, allows for careful monitoring and even drying, which is crucial for preserving quality. The entire drying phase takes between 20 to 25 days and ensures that the parchment retains the desired moisture levels for later roasting.

How To Brew This Single Origin Sidra

Finca Buenos Aires certainly deserves careful brewing. We brew this coffee with the following guidelines:

• A 1:14 ratio. We use 21g coffee for 300g of water
• 200°F
• A light bloom ~50g for 30 seconds
• Two 100g pours followed by one 50g pour
• Total brew time of about 3 minutes
  

Producer
Rodrigo Valencia at Finca La Loma in Huila, Colombia

Varieties
Sidra

Processing Method
Fully washed, 80 hour anaerobic cold fermentation, dried on shaded raised beds over 25 days

Altitude
5400'

Roast
Light