We are happy to deepen our relationship with La Real Expedición Botánica (La REB), Herbert Peñaloza (La REB’s Head of R&D), Francisco and his wife Karina with this release.
La REB is a collective of small coffee growers, who share knowledge and grow together through innovative processing techniques. Together, they remove the middlemen and do their own exporting and importing, allowing for greater transparency and quality control through the whole process. Through doing this extra work they also receive a greater share of the profits, allowing them to invest more into their people and farms.
Francisco and Karina are both partners at La REB, their farm is located in the municipality of El Tambo, in the Cauca region, of Colombia. Their farm is the smallest in the collective with just 12,000 coffee trees, this allows them to focus only on the highest quality practices, not only for their coffee but also for the people that live in El Tambo. They feel that have a strong responsibility to provide to the people around the farm and give them opportunities because without them they couldn’t survive.
Their farm has a unique micro-climate for Cauca, with warm sunny days and extremely cool nights. These erratic conditions lead to high sugar development and unique fermentation conditions that lead to high complexity in the cup.
For the processing, they had the cherries picked at their ripest and piled them to ferment for 48 hours in tank. After this 48 hour fermentation, the full cherries were moved to raised beds where they were slow dried for 30 days, resulting in the wild berry notes and heavy sweetness in the cup.
Farm: Finca Santana
Producer: Francisco Hoyos
Region: Cauca, El Tambo
Altitude: 1700 meters
Taste: Nectarine, watermelon, blood orange, dried blueberries, caramel
Aromatics: Watermelon candy, strawberry, chocolate, blueberry
- Minty lemonade
- Fresh watermelon
- Cherry almond nougat
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, 60g out (22 gram basket)
200 f temperature
We love this coffee on espresso; it has a ton of sweetness, and body even at these higher 3:1 ratios. We are getting bright orange and complex berry notes up front followed by dried fruit and dark chocolate to round it all out.