305 Espresso
Tasting Notes: Savor the warm comforting notes of milk chocolate and caramel paired with the crispness of red apple.
Our coffee is an invitation. An invitation to explore and identify your own experience with flavor. Taste something different? Why not take a look at the flavor wheel, and try to identify the different notes that best represent your own experience?
Region
Dolores, Tolima
Tolima is a treasured coffee-producing region in the center-west of Colombia along the eastern flank of the Andes. The mountainous area reaches elevations as high as 17,000 ft above sea level and includes a wide variety of microclimates that make it incredibly biodiverse. Coffee in Tolima tends to be grown by small, family farmers with a strong focus on quality and innovation; the result is a sumptuous coffee known for its sweet, exotic notes. But perhaps the most praiseworthy part of the region is the producers’ focus on both the quality of the coffee that ends up in your cup, as well as the wellbeing and progress of their niche coffee-growing community.
Varietal
Red Colombia
Process
Washed 20 hours fermentation in cherry and 40 hours fermentation in musilage drying: African beds for 25 days.
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.”