Albeiro’s farm is located in the Municipality of San Lorenzo, in the Narino region of Colombia. Narino borders Ecuador and is just north of the Equator. It is a perfect growing region for coffee with steady year-round sunlight, high variation between day and nighttime temperatures, and rich volcanic soils. This soil is very rich in organic material, as well as acidic ashes from volcanic eruptions.
This coffee comes from the La Real Expedición Botánica (LaREB for short) coffee collective in Colombia. LaREB is a quality-driven group dedicated to bring the best out of already good coffees focused on diverse processing protocols. They use specific producers in different regions as experimentation and learning centers to transfer knowledge to the different farms they work with, which aligns with their goals to always focus on expanding the local boundaries of specialty coffee in Colombia.
This coffee was processed using the fed-batch washed process, this is a process that was created within LaREB. Fed-batch is a unique way to do washed coffees where instead of depulping the entire lot and placing the coffee underwater, you instead pick a portion of the lot each day, depulp it and place that portion into the water, then the next day you depulp another portion and place that with the previous days portion. For this lot this took place over the course of 7 days, meaning the first portion gets fermented for the full 7 days and the last portion only gets fermented for 1 day.
After this fermentation period was complete, he brought the coffee into his solar dryers to be dried for 15 days. Solar dryers are big green house like structures that allow for better control of humidity and temperature in Colombia’s highly variant climate.
Producer: Albeiro Muñoz
Region: San Lorenzo, Narino
Process: Fed-batch washed
Taste: Apricot, nectarine, green grape, guava, cranberry, plum, dried cherry
Aromatics: Apricot, green grape, dried cherry
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
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
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
Drain should end between 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
19.5g in, 55g out (22 gram basket)
200 f temperature