Home Recipe (developed on the Linea Mini) This shot should highlight intensely lasting sweetness like strawberry and orange zest, tart acidity like yogurt, with a creamy weight and texture. Expect to set your grinder to a finer setting to make this coffee manageable, and from there, keep your brew time below 25 seconds to avoid over-extracting. Coffees from La Palma Y El Tucan are notoriously soluble, meaning a shorter brew time and lower temperature will always work best. Utilizing a long pre-infusion and a 20g basket, we try to push sweetness as much as possible. This is the recipe we would use in our cafe. Not only does this create wild tropical cup profiles but also an incredible tactile experience. Instead of using a normal tiled tub for fermentation, La Palma uses an anaerobic chamber (no oxygen) and keeps the water temperature and pH level controlled so that the bacteria that produces the lactic acid can thrive. What La Palma has discovered that by controlling the bacteria during this process that flavor and its intensity can be controlled. Flavor is created in the coffee during fermentation. In order to remove mucilage for the last hundred years, farmers soak the coffee in water or sometimes without but they let the coffee ferment and bacteria eats/removes the mucilage. Think the slimy stuff on the pit of a peach. This leaves two beans covered in mucilage. Coffee cherries are moved through a pulper which squeezes the cherries until the two beans come out and the pulp and cherry skin is removed. Processing: Lactic acid washed coffee is a change in the style of fermentation during the washing process of coffee. We hope to inspire more young coffee farmers in our community, so they can pass on the tradition on to their kids, their grandkids, and so on! He also tells us he has noticed a better payment difference for his coffee in cherry to La Palma & El Tucán. He tells us that joining the program has helped him immensely with wet and dry milling processes no longer having to struggle with depulping his coffee or worrying about getting his coffee to adequate drying beds. Cristian’s wife and daughter live with him on the farm, but he is the only one in charge of the farm duties.īefore joining the Neighbors & Crops program, Cristian would sell his dried parchment coffee at the Cooperative of Cachipay. The 1.2-hectare farm is cultivated with Castillo varieties, palm foliage, and plantain. Hacienda El Volcan lays at 1550 meters above sea level in the area of La Mesa, Cundinamarca. The farm and the motivation of his new daughter would also become a part of Cristian’s drug rehabilitation. After losing his father, and gaining a daughter, Cristian would move back to the farm to start a better life for his family. His parents would eventually abandon their farm in La Mesa, Cundinamarca, and move the family to the nearest city. Raised by traditional coffee farmers, Cristian learned his agricultural practices from his father at a very young age. Other Notes: Lactic Acid Washed ProcessingĬristian Camilo Monroy is 28 years old and has been working in coffee for 20 years. Tasting Notes: Strawberry, Vanilla Yogurt, Orange Peel, Black Tea Coffee: Colombia La Palma Y El Tucan Cristian Monroy
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