We are happy to deepen our relationship with La Real Expedición Botánica (La REB), Herbert Peñaloza (La REB’s Head of R&D), and Hector Rodas 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.
This coffee was a finalist in the Hola Celia contest, a contest put together by Agrosolidaria to identify and assess the most interesting and consistent producers in the La Celia region of Risaralda. La REB worked in tandem with Agrosolidaria to judge and buy the top lots in this competition, to shine some light on a growing region that doesn’t get enough attention from the specialty coffee industry.
After tasting all the coffees in the Hola Celia contest, we fell in love with this coffee from Hector Rodas. His coffee placed 2nd, but for us it was the best of the finalist.
For the processing, Hector had the cherries picked at their ripest, de-pulped them, and put them in a tank to ferment 36-hour. After this 36-hour fermentation, the parchment coffee was laid on patios until they reached the desired moisture content.
Producer: Hector Rodas
Region: La Celia, Risaralda
Altitude: 1700 meters
Taste: Lime, golden delicious apple, dried peach, lime zest, raw honey
Aromatics: Lime, apple, dark chocolate, sugary
- 70% dark chocolate
- Peach spritzer
Recommended Brewing Methods:
20g in, 320g out
2:35 – 2:55 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
Pour from 50 grams to 220 grams, starting at 30 seconds and ending your pour at 50 seconds (8.5 gram per second pour rate)
Let drain until 1:25
1:25 – 1:40
Pour from 220 grams to 320 grams, starting at 1:25 and ending your pour at 1:40 (6.6 gram per second pour rate)
Let drain completely
Drain should end between 2:35 – 2:55 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 62g out (22 gram basket)
200 f temperature
This coffee on espresso is heavily sweet with notes of date and caramel, which is nicely balanced by a sweet lime acidity. As it cools, these flavors transform into notes of blood orange and toffee. These flavors come together to create a beautiful mouthwatering shot.