Description
Linarco Rodriguez Ospina and his 6 siblings are the third generation of coffee producers in their family. Their grandfather began growing coffee 80 years ago and after his passing, his farm has been passed down through generations. Linarco is recognized for experimenting with different processes and varietals and has dedicated himself to specialty coffee production.
Farm details:
Producer: Linarco Rodriguez Ospina
Farm/Co-op: Betania
Country: Colombia
Region: Huila
Varietal: Chiroso Bourbon
Process: Anaerobic Washed
Altitude: 1800 masl
Flavor profile:
Taste: White Guava, Fruity Pebbles, Ruby Grapefruit
Sweetness: Medium Plus
Acidity: Medium Plus
Body: Medium
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:10-2:25 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
