FLORA
Tasting Notes: white floral, honey, berries
Region
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Varietal
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Process
The fermentation process begins with24 hours of cherry oxidationat controlled temperatures, ensuring thec herries do notcome intoc ontact with water fibers. Temperaturesexceed35ºC, cold water bath sare used for to regulate the fermentation substrate.
Following this initial phase, the cherries are transferred into plastic baskets equipped witha gas-release valve, allowing them to ferment for another24 hours. During this immersion, micro organisms and yeast sendemictoourfarm, particularly those found in theupper and virgin areas of Monteverde, notably cedars, inoculate the cherries. After pulping, the beans undergo a further 24 hours of fermentation using farm-specific microorganisms and yeasts. This meticulous process results in a total fermentationperiodof72 hours, Ensuring the development of uniquef lavorsand qualities characteristic of ourc offee
Roast
Light Medium
Brew Guide
Pour Over
For pour over coffee, a recommended ratio is 1:16, which means using 1 gram of coffee grounds for every 16 grams of water. Approximately 3 tablespoons of coffee for every 10 ounces of water. This ratio provides a well-balanced brew with optimal extraction, while still allowing for personal taste preferences. Here is a breakdown of the ratio:
Dose: 12g
Ratio: 1:16
Water: 200g at 200°F
Grind: medium-fine grind size
Bloom: 50g / wait 40 sec
Pours : 3x50g
Target End Time: 2:30-3:30
Heater water to 200°F and rinse your filter before putting your coffee grounds in. Fully saturate your coffee grounds with 50g of water, wait 40 seconds for the bloom. After the bloom continue your circle pour ending slowly in the center 3 x 50g. Finish the brew with a total brew time in 2:30-3:30 min.
Take a moment, smell the aroma of all the flavors, decant and enjoy.
French Press Recipe
Ratio: 1:12.5
Dose: 40g
Water: 500g at 205°F
1. Pour the water first
2. Put the coffee and stir
3. At 1min30, break the crust and stir
4. At 2:45, scoop out floating grounds
5. At 3:30, plunge/press slowly
Take a moment, smell, decant and enjoy.
Founder Says
“The first time I tried this coffee was in Ibague, Tolima – an area known for its delicious cuisine and even more delicious coffee. From the very first sip, it felt like home. Ibague is where my mother is from and therefore holds a special place in my heart. I named the coffee 305, after the area code in Miami where I grew up, as a nod to that constant connection to home. It features warm, comforting notes of milk chocolate and caramel that feel reminiscent of treasured times with family and friends.”