Description
The town of Casabianca, located in the Andes of Northern Tolima, is home to the El Bocadillo Estate. Casabianca has a rich history and culture, with a long tradition of agricultural production, including crops like beans, corn, and panela sugarcane. The area also boasts large-scale cattle ranching, coffee, and avocado production.
El Bocadillo Estate is operated by Herbert Peñaloza Correa the head of R&D of La REB and his team at 575 Café. Their devotion to coffee growing is evident in the way they built the farm six years ago and run it every day. From the moment of purchase, he and his team at have taken into account the land, climate, and native vegetation, aiming to leave the natural flora in place and let the coffee speak for itself. They believe that they do not control the land, but instead, their job is to embrace it and deliver it to the world. They put forward this philosophy with everything they produce, which isn’t just coffee but also rum, honey along with various other fruits and vegetables, and in the future chocolate and whiskey. Herbert believes that El Bocadillo is their opportunity to portray their vision in the soil itself.
This particular lot is comprised of the Typica cultivar processed using a method the team at 575 calls Cascada. This process involves placing ripe cherries into hermetically sealed containers, which creates a low-oxygen environment for the cherries to ferment in. To regulate the temperature of the fermentation, the containers are then placed beneath a constant cascade of water for 7 days. As El Bocadillo is only on its second harvest, every lot is an exploration of the farm’s potential, and the Cascada process has been instrumental in helping to unlock a remarkable level of clarity and complexity.
Farm details:
Producer: 575 Café
Region: Agua de Dios, Casabianca, Tolima
Country: Colombia
Altitude: 1800-1900 meters
Process: Low oxygen environment, Natural
Varietal: Typica
Flavor profile:
Taste: Strawberry, Plum, Dried Blueberry, Hibiscus, Red Grape, Dried Cherry
Acidity: High intensity/bright
Sweetness: Medium intensity/Dense
Body: Heavy/Coating
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 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 between 1:15-1:30
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 between 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
19g in, 55g out (22 gram basket)
26-29 seconds
200 f temperature
Espresso grind
