Aldemar Osorio
Aldemar Osorio
COLOMBIA, HUILA, SANTA MARIA, FINCA LA PRIMAVERA
Aromen
Ripe Strawberry
Papaya
Brownie
Kaffee details
- Prozess:Washed, extended fermentationMethode zur Aufbereitung des Rohkaffees
- Varietät:Pink Bourbon & CaturraKategorie der Bohnensorte
- MASL:1780mHöhenlage des Anbaugebiets
- Harvest:12/2023Zeitraum der Ernte
Aldemar is part of Productores del Futuro, and as such, has received one-on-one tutoring with our field wizard Alberto, helping Aldemar achieve a differentiated cup. His lots start by harvesting the ripest of cherries from Monday to Tuesday and are left to ferment in closed barrels with Aldemar’s own recipe of coffee mucilage and water for 90 hours until washing. Parchment is then placed to dry on raised beds for around 12 – 15 days, depending on the weather.
Transparenz
- Free on truck:29,15 € / kgFarmpreis + Fracht / Zoll / Versicherung
- Free on board:20 USD / lbFarmpreis + Kosten bis zur Verfrachtung
- Farm gate (€):15,90 USD / lbDirekter Verdienst der Farm (€)
- Farm gate (loc.):Direkter Verdienst der Farm (lokale Währung)
Aldemar Osorio
COLOMBIA, HUILA, SANTA MARIA, FINCA LA PRIMAVERA
Finca La Primavera is located in Santa María, Huila, Colombia, and is managed by Aldemar Osorio, a 52-year-old, second-generation coffee grower. The farm consists of 6 hectares of land, with 4 hectares dedicated to growing coffee. It sits at an elevation of 1,780 m.a.s.l, and with around 16,000 coffee trees in production of the Caturra, Castillo, Pink Bourbon, and Pacamara varieties, as well as 1,400 Chiroso trees on the way.
Finca La Primavera is located in Santa María, Huila, Colombia, and is managed by Aldemar Osorio, a 52-year-old, second-generation coffee grower. The farm consists of 6 hectares of land, with 4 hectares dedicated to growing coffee. It sits at an elevation of 1,780 m.a.s.l, and with around 16,000 coffee trees in production of the Caturra, Castillo, Pink Bourbon, and Pacamara varieties, as well as 1,400 Chiroso trees on the way.
Brewguides
Vorbereitung
- Filter: z.B. Kalita
- Kaffee: 15g
- Mahlgrad: 24 Klicks (bei einer Commandante C40)
- Wasser: 260 g (benutze möglichst weiches Wasser, wir empfehlen einen TDS von 85-100 ppm)
- Temperatur: 93 - 96°C
Zubereitung
2nd Pour: 0:45 min — 120g
3rd Pour: 1:05 min — 190g
4th Pour: 1:45 min — 260g
Brühzeit: 2:20 - 2:45 min
Vorbereitung
- Filter: Aeropress
- Kaffee: 15g
- Mahlgrad: 24 Klicks auf bei einer Commandante C40
- Wasser: 230 g (benutze möglichst weiches Wasser, wir empfehlen einen TDS von 85-100 ppm)
- Temperatur: 93 - 96°C
Zubereitung
Drei mal umrühren
0:20 min — 230g
Setze den Plunger ein und ziehe ihn gleich nach oben um ein Vakuum zu erzeugen.
1:15 min
Drücke den Plunger langsam bis 1:45 durch. (Wir empfehlen den Plunger nicht ganz durchzudrücken, da die letzen Reste eher bitter schmecken und so den Geschmack trüben.)