SPECIAL RELEASE
Quebraditas Coffee Farm is an 18-hectare farm nestled in the landscapes of Oporapa, Huila, in western Colombia. Edinson, Angela, and their family grow a range of varietals on the farm and every cup is a shining example of their dedication to exceptional coffee.
Expect a cup bursting with sweet, juicy pineapple. It's the one we'll be drinking all summer, whether hot, iced filter or espresso over ice.
After careful selection and dry-pulping, the coffee undergoes a 24-hour fermentation before being co-fermented with ripe pineapple for a further 72 hours. During this stage, the pineapple helps influence the fermentation process, contributing to the coffee's vibrant tropical fruit notes. The coffee is then mechanically dried at 38°C.
We've roasted this coffee to a medium profile to let the distinctive tropical fruit character developed during co-fermentation shine, resulting in a sweet, vibrant and expressive cup.
PINEAPPLE CO-FERMENT
Equipment: V60
Grind Size: Medium-Fine
Ratio: 30g in 500ml (60g / Litre)
Brew Time: 2:30 - 3:00
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Everyone's setup is unique, but here are some good starting points.
We love how the world of coffee changes with the seasons. If you like this, take a look at some of our suggestions here - you might just find your new favourite.
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