Skip to product information
1 of 3

*Reserve List* Colombia, Finca La Laja, Double Fermentation Honey - Espresso Roast

*Reserve List* Colombia, Finca La Laja, Double Fermentation Honey - Espresso Roast

Regular price $80.00
Regular price $80.00 Sale price $80.00
Sale Sold out

James Fernandez Vivas owns the La Laja farm, where 5 hectares are planted with coffee, both Castillo and Colombia varieties.

This particular lot is a double fermentation honey process. After cherries are harvested, they are placed in plastic tanks for 24 hours to reach 14° Brix. Cherries are then pulped, and placed in a second take for another 48 hours of fermentation, reaching 11° Brix. The coffee is then dried in a parabolic solar dryer for 16 days, moved 4 times per day for homogenous drying, and covered overnight to avoid taking on humidity. 

This process results in an incredibly complex cup with notes of sweet cinnamon sugar and bright pink grapefruit with a citrusy sweetness and delicate earl grey finish.

 

Origin: El Tambo, Cauca

Altitude: 1750 MASL

Varietal: Castillo

Process: Double Fermentation Honey

 

This roast is best suited for espresso brew methods.

Tax included.
Size
Grind

James Fernandez Vivas owns the La Laja farm, where 5 hectares are planted with coffee, both Castillo and Colombia varieties.

This particular lot is a double fermentation honey process. After cherries are harvested, they are placed in plastic tanks for 24 hours to reach 14° Brix. Cherries are then pulped, and placed in a second take for another 48 hours of fermentation, reaching 11° Brix. The coffee is then dried in a parabolic solar dryer for 16 days, moved 4 times per day for homogenous drying, and covered overnight to avoid taking on humidity. 

This process results in an incredibly complex cup with notes of sweet cinnamon sugar and bright pink grapefruit with a citrusy sweetness and delicate earl grey finish.

 

Origin: El Tambo, Cauca

Altitude: 1750 MASL

Varietal: Castillo

Process: Double Fermentation Honey

 

This roast is best suited for espresso brew methods.

Tasting Notes

Cinnamon sugar, pink grapefruit, guava, orange, earl grey

Brewing Guide
Brew Ratio
1:2.1
Dose
21.5 grams
Yield
46 grams
Contact Time
28 seconds
View full details