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Colombia Las Brisas
RM 70.00 – RM 210.00
Melon, Grape, Black Tea, Osmanthus
https://www.instagram.com/villaclaracafe/reel/DBrP0g3IX8S/
Finca Las Brisas, located in the heart of Acevedo, Huila, is a place where tradition and passion for coffee come to life.
Nestled at 1,400 meters above sea level, this farm is run by Jhon Wilmer Cuéllar, a third-generation coffee grower, alongside his family. Here, every coffee bean is nurtured with dedication, ensuring the highest quality for every cup. The lush landscape and perfect climate of Huila provide the ideal conditions for producing world-class coffee. At Las Brisas, coffee isn’t just a crop—it’s a way of life.
Area: Acevedo, Huila
Process: Semi-Wash Anaerobic
Variety: Bourbon Rayado
Altitude: 1800 meters
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Colombia Finca El Diviso
Strawberry, Lychee, Cacao, Peach, Wild Honey
The coffee that amazed the world at the start of 2023, winning both Brewers and Barista in Australia 2023 Coffee Comps and continued with Anthony Douglas taking this to the Worlds and winning the World Barista Champion 2023 title. This elegant Sidra varietal taken to the next level with exquisite processing done by Nesto Lasso at Finca El Diviso.
The process of natural bourbon Sidra begins with a harvest at optimum maturity with brix degrees between 24 and 26. the coffee is introduced into plastic tanks for oxidation (48 hours)
After the lot goes to water tank to separate defects and lower the temperature of the mass. The coffee cherries are placed in sealed plastic containers to initiate anaerobic fermentation. During the anaerobic fermentation, Saccharomyces Cerevisiae strain T58 yeast was added, which is used for the improvement of profiles in the brewing industry. The proportion used was 1:5, (1 gram x 5 kg of cherry) in active dilution at 35°C, the solution was added to the cherry by spraying and left in the conditioning and multiplication stage for 80 hours.
Finally after this process the cherries are taken to mechanical drying to dehydrate as much water as possible (12 hours approximately) and then it is taken to solar drying (15 days approximately)
Roaster Notes:
The first sip of this exquisite coffee floods your senses with a burst of fruity flavors. Imagine the sweet taste of ripe strawberries and the tropical aroma of juicy lychee, combined with the velvety richness of cacao and the subtle sweetness of peach. And just when you think it can't get any better, the warm, golden tones of wild honey appear, rounding out the experience with a perfect touch of sweetness. But this coffee isn't just about flavor – it's also got a bright, lively acidity that makes every sip a tantalizing treat for your taste buds. And the finish is nothing short of spectacular – long, lingering, and full of complex, nuanced notes that leave you craving more.
If you're a coffee lover who's always searching for something special, look no further than this magnificent coffee from Colombia's Finca El Diviso farm. It's a truly exceptional brew that's sure to delight your senses and leave you with a lasting impression.
Area: Bruselas, Pitalito
Process: Anaerobic Natural
Variety: Bourbon Sidra
Altitude: 1750 meters
Myanmar Aromatic Coop South Shan
Peach, Starfruit, Lemon
Myanmar started to grow coffee beans at the end of the 19th century, recently it has cooperated with the UN, more than 1,000 farmers have joined the plan to replace coffee with drugs in coffee cultivation.
At the beginning of the transition period, farmers did not have enough capital for modern and scientific planting and planted in traditional and fertilizer-free ways, because the management and processing technology was not yet mature, but through the guidance of the UN experts and the help from officials of the Myanmar government, now farmers have the proper skills and knowledge to plant better coffee than before.
Natural shade forest and low pollution natural environment help growing specialty coffee consistently. After years, the flavour performance has fully integrated the local terroir conditions, showing unexpected quality.
More than half of coffee farmers are concentrated around Nan Shan State and Wacheng City, especially the area adjacent to Meimiao(Pyin Oo Lwin) is arguably the most important and best coffee producing area in Myanmar.
Mr. Lim is the president of Aromatic Cooperative, which is located in South Shan State, Myanmar. It mainly processes coffee beans with an average height of 1500 to 1700 meters, include Catimor, Catuai, Cuturra and Bourbon.
Roasters Notes:
It's a delight to find such a quality coffee from an uncommon origin like Myanmar, a hint that specialty is slowly but surely bringing up quality of coffees all over the world. This coffee is well processed and contains almost no more hints of thick herbal, earthy tones as known from coffees in the South East Asia region from the primary growing of Catimor varietal. Try it, and let us know what you think of it
Area: South Shan
Process: Anaerobic Natural
Varietal: Caturra, Catimor, Catuai, Bourbon
Altitude: 1500 - 1700m