Herbert Peñaloza

An awe inspiring coffee from our friend Herbert Peñaloza – each sip will bring you on a new flavor adventure.

 Roast Level:
 
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Description

Herbert started a coffee collective in Colombia called La Real Expedición Botánica or LaREB for short, with his family coffees along with some of his producer friends. We were drawn to work with Herbert because of how similar our vision and mission were. He started Lareb because he wanted to get his family coffees to the world but the gatekeepers in Colombia weren’t willing to help him. Instead, he took matters into his own hands and is now growing, exporting, importing, and roasting his own coffees along with the other members of the collective.

This coffee is comprised of 4 different lots from Herbert’s farm. Two of these lots are washed process, and two black honey. This is highly unusual to find preblended lots but it was something Herbert did intentionally. Like a great winemaker would do – he tasted each individual lot on his own, thought deeply about the flavor profiles and how to best combine them.

The result was a coffee that is highly unique in flavor profile. It’s got an intense acidity from the washed processed coffees, along with clean fresh fruit flavors; then a deep, syrupy wave of sweetness hits you with notes of nutmeg, dark honey, and molasses from the black honey lots. A combination of flavors we haven’t ever come across which has left us with an excitement and wonder about what the cup will bring us next. 

Farm:             575 Café

Producer:    Herbert Peñaloza

Region:        Palocabildo, Tolima

Country:         Colombia

Altitude:        1350m

Process:         Washed/Black Honey

Varietal:         CR-95

Taste:            Tangerine, red apple, fresh nutmeg, dried date, dark honey, molasses

Aromatics:      Red apple, orange, fresh herbs, caramel, chocolate

Acidity:           Bright/Juicy

Sweetness:     Heavy/Dense

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, 50g out (22 gram basket)

26-30 seconds

200 f temperature

Espresso grind

Additional information

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

12 oz, 5 lb

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