Hailing from the Southern Tolima region in Colombia, this exceptional offering showcases the dedication and expertise of Heyler Guerra, the proud owner of Finca Russilandia. Delve into the distinctive regional characteristics, discover the remarkable individuals involved, and experience the unique qualities of this extraordinary lot.
Located at an elevation of 1550 meters above sea level, Finca Russilandia enjoys an idyllic location near the border of Cundinamarca and a mere 5-hour drive from the city of Bogotá. However, this lower altitude poses challenges, including increased pest risk and favorable conditions for leaf rust-causing fungus.
In response, Heyler Guerra employs a strategic cultivation approach, predominantly cultivating the resilient Castillo varietal. Developed by the Colombian coffee research institute CENICAFE in 2005, Castillo emerged as part of a government-backed initiative to combat the devastating leaf rust outbreak of that time. Thus, the hearty Castillo varietal thrives in coffee-growing regions throughout Colombia.
Heyler Guerra’s unwavering commitment to quality is exemplified through his meticulous fermentation techniques, aimed at accentuating the exquisite flavors present in each cup. For this particular lot of Castillo, Heyler embraces a controlled natural method he refers to as “anoxic pre-fermentation” or low oxygen fermentation. Employing this process, the cherries undergo thorough floating to retain only the most robust and highest-quality fruit. These selected cherries are then placed in a sealed container, enabling a 72-hour fermentation process devoid of oxygen. Within this precisely controlled environment, lactobacillus bacteria flourish, utilizing the cherries’ natural sugars to generate lactic acid, accompanied by an array of esters, alcohols, and phenols contributed by the wild yeast present. This symphony of flavors and aromas imbues the coffee with a complex and captivating profile. Furthermore, Heyler and the team theorize that keeping the cherry attached prevents seed germination, preserving the seed’s vitality and resulting in a remarkably clean cup.
The result is a lot that offers bright acidity, ripe dark fruit notes, high levels of complexity, a full body, and heavy sweetness.
Farmer: Heyler Guerra
Process: Low 02 Natural
Aromatics: Guava, Orange Zest, Strawberry Jam, Concord Grape
Taste: Strawberry, Plum, Molasses, Guava, Citrus Zest, Jam, Winey
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
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 2:10-2:25 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
200 f temperature