575 Café

*LIMITED RELEASE*

A passionate team with an eye for quality, 575 Café has developed a unique processing method called ‘Cascada’ that has unlocked layers of flavor in this coffee.

See below for more information, along with brewing recommendations.

Available in 8 oz Limited Release size only.

Roast Level:
 

 

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:

Aromatics:    Dried Strawberry, Dried blueberry, Sweet Cream, Dark Chocolate

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

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

8 oz

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship to me immediately, Wait till next roast date