Hard Beans - Colombia Carambolo Estate Washed Filter 250 g
Roasted by HARD BEANS in Poland
- Origin:
- Colombia
- Process:
- Washed
- Variety:
- Tabi, Yellow Colombia
- Roast:
- Light
Tasting notes: red fruits, sweet, dried fruits, stone fruits
Where to buy
| Shop | Size | Price | Per 100 g | Stock |
|---|---|---|---|---|
| www.coffeedesk.com PL | 250 g | 16.37 EUR | 6.55 EUR | no |
About this coffee
Origin: Colombia Region : Huila Variety: Tabi, Yellow Colombia Farm: Finca El Diviso / Finca Las Flores Processing: Washed Altitude: 1700 – 1900 m a. s. l. ABOUT THE COFFEE This is a blend of green beans from two farms in Pitalito, Huila: Finca El Diviso run by Nestor Lasso and Finca Las Flores run by Johan Vergara. These are names that genuinely matter on the competition scene. Coffees from El Diviso have won the World Barista Championship, and lots from Johan Vergara regularly appear in the routines of world-class competitors. In practice, this means one thing: the raw material is predictable, clean, and produced to meet the highest standards. This is a deliberate combination of two varieties. Tabi brings structure and elegance, often expressed as a more tea-like clarity and a stable, citrus-fruit acidity, while Yellow Colombia adds sweetness and juicy, ripe fruit character. Formally, this is a washed coffee, but processed in a way that strongly shapes the flavor profile. First, the fermentation is two-stage: an initial aerobic phase, followed by anaerobic submersion, designed to emphasize stone fruit notes (peach, apricot) rather than heavy, wine-like flavors. Second, after fermentation the coffee undergoes controlled hot/cold quenching, meaning contact with hot and cold water to stop the process at the right moment and preserve aromatic clarity. This is followed by natural drying under cover for greater stability and reduced risk of overheating, finished with mechanical drying in a silo, and at least 10 days of resting before final preparation. RECIPE Ratio: 60 g coffee per 1 liter of water Water temperature: 93°C Grind size: Medium-coarse Brew time: 3:30 minutes Method: Pour the water in five equal pours (for example, 5 × 60 g) at 30-second intervals. Allow the water to fully drain through the coffee between pours. If the water flows too slowly or too quickly, adjust the grind size coarser or finer. Remember to use soft, filtered water. Store in a cold and dry space.