Aponte Misty Paramo
(Photo Credit: sweetmarias.com)
(Pictured: A bed of coffee beans drying before shipment)
(Pictured: A bed of coffee beans drying before shipment)
Tasting Notes
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Processing
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Elevation
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Cultivar
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About this Farm
(From coffeeshrub.com)
- This honey processed coffee comes from an indigenous group in a nearby region called Aponte, just east of Buesaco town. The people of Aponte are Inga, a pre-Colombian ethnic group related to the Incas, their native tongue being Inga Kichwa. Aponte is located in a misty páramo region around 1900 meters above sea level and the farmers in this growing region produce mainly Caturra an Variedad Colombia, the latter being a disease resistant hybrid. What's interesting about the coffee from this region is that honey processing is the standard post harvest process method. Each producer handles their own processing at home too, which can mean quite a bit of flavor variation from one neighbor to the next. Two different growers contributed to these 22 bags of coffee, split just about down the middle between them. The land where the coffee is grown is owned by the community, but each producer is in charge of specific plots and can sell the coffee they produce. Honey Processing is a processing method where the coffee cherry and some of the fruit is mechanically removed, leaving behind a thin layer of fruit which is then laid out on raised beds to dry. Drying can take more than 2 weeks, the prolonged exposure to the coffee fruit causing a very subtle and slow fermentation to occur, and often imparts fruit-like flavors in the coffee itself. This lot is definitely of the "fruit forward" variety, and will surely win over fans of wilder dry processed coffees from Latin America and even Ethiopia.
How we Brew this Coffee
We use a Fellow Ode Grinder and V60 brewer for this method. If you use another brewer check out our brewing guide!
- We recommend you find your baseline of what most coffee's taste good to you at that specific grind setting, ratio, etc. On our Fellow Ode Grinder we usually grind our pour overs at 2.0 on this specific grinder. This coffee called for grinding at 1.2. So whatever your normal base line is, we recommend trying this coffee at a finer grind.
- We use a 1:15 ratio of coffee to water, meaning we grind 25.7 grams of coffee to 360 grams of water. (12 oz worth of coffee)
- Boil water to 198 degrees, prewet filter then dump excess water into sink.
- Fill V6O with coffee (make sure all coffee is level) then start timer. Pour water in a circular motion from center to outside till you reach 50 grams. Wait 30 seconds.
- Pour in the center of the brewer with a steady flowrate every 50 grams then pause for about 5 seconds. Repeat this step (pouring in the middle of the coffee bed) till you reach 300 grams.
- Once you reach 300 grams, you want to be around the 1 minute 45 second mark. This last pour will be another circular pour from the middle of the coffee bed to the outside edge for 60 grams, breaking that top "crust" apart, reaching your final 360 grams. Swirl the brewer once to get all coffee off the sides of the brewer.
- That's it! Once the dripper finally stops, you want to be anywhere around the 2 minute 35 second mark to 3 minutes and 5 seconds. If you finish before that, try fining up the grind, alternatively if you finish longer than that, coarsen the grind.
What is a "Honey Processed" Coffee?
(This video is of coffee grown in Peru, but the processing remains almost the same in every coffee growing region)
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What's all that info on the coffee bag mean?
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From Seed to cup
- Here's a short video on how coffee comes from the farmers all over the world to your cup!
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