☕ Huila, La Cumbre — Colombia
Brew methods: Pour-over (V60, Chemex), AeroPress and French Press
Freshness: Roasted 5 kg at a time. Best flavor from day 5 to day 25 after roasting.
🍒 Flavor Profile
Expect classic notes of milk chocolate balanced by crisp red apple and a warm cane sugar finish.
- Tasting Notes: Milk Chocolate · Red Apple · Cane Sugar
- Acidity: Medium, Fruity
- Body: Smooth, Silky
🌱 About the Coffee
Sourced from Finca El Alto in Pitalito, managed by Rosa Delgado and her son Mateo.
This season’s harvest underwent a 36-hour washed fermentation process in a newly built, temperature-controlled tank. This adjustment produced a clean, bright acidity while removing heavy alcoholic notes from previous harvests.
📋 Lot Specifications
| Parameter | Details |
|---|---|
| Origin | Colombia, Huila (Finca El Alto) |
| Altitude | 1,750 – 1,850 m a.s.l. |
| Varietal | Caturra |
| Process | Washed, 36h Controlled Fermentation |
| Harvest | May – June 2026 |
| Roast batch | 5 kg |
| Best for | V60, Chemex, AeroPress, French Press |
⏱️ How to brew this coffee
After roasting, the coffee needs a few days to degas. The first 4 days can taste uneven. Best from day 5.
Count clicks from zero, where the burrs just touch. These are starting points. Comandante: standard C40, not Red Clix (about twice as many clicks). K-Ultra: 10 clicks per dial number, so 80 clicks is 0.8.0.
1. V60 Dripper
Grind: medium, like fine salt.
| Grinder | Clicks |
|---|---|
| Comandante C40 | 20–23 |
| Timemore C2 | 18–20 |
| Kingrinder K6 | 95–100 |
| 1Zpresso K-Ultra | 78–85 · 0.7.8–0.8.5 |
| 1 cup | 2 cups | |
|---|---|---|
| Coffee | 15 g | 22 g |
| Water | 250 g | 350 g |
| Temp. | 93°C (200°F) | 93°C (200°F) |
| Time | 2:15 – 2:30 min | 2:45 – 3:00 min |
- Bloom (0:00 - 0:30): Pour 3x coffee weight in water (e.g., 45 g for 1 cup), swirl once, wait 30 seconds.
- First Pour (0:30 - 1:15): Pour in slow concentric circles up to half of total water.
- Second Pour (1:15 - 1:45): Pour remaining water. Allow to draw down completely.
Tip: Maintaining 93°C preserves the sweet apple notes. Boiling water will result in sharp bitterness.
2. AeroPress
Grind: finer.
| Grinder | Clicks |
|---|---|
| Comandante C40 | 15–17 |
| Timemore C2 | 12–14 |
| Kingrinder K6 | 60–70 |
| 1Zpresso K-Ultra | 60–72 · 0.6.0–0.7.2 |
| 1 cup | 2 cups | |
|---|---|---|
| Coffee | 15 g | 24 g |
| Water | 220 g | 300 g |
| Temp. | 85°C (185°F) | 85°C (185°F) |
| Time | 1:30 min | 1:45 min |
- Use inverted method. Add coffee, pour all water (85°C), stir 5 times.
- At 1:00 min, attach filter cap, flip onto cup, and press gently for 20–30 seconds.
3. French Press
Grind: coarse.
| Grinder | Clicks |
|---|---|
| Comandante C40 | 30–32 |
| Timemore C2 | 22–24 |
| Kingrinder K6 | 120–130 |
| 1Zpresso K-Ultra | 95–100 · 0.9.5–1.0.0 |
The K-Ultra does not grind coarser than 1.0.0 (100 clicks).
| 1 cup | 2 cups | |
|---|---|---|
| Coffee | 18 g | 30 g |
| Water | 300 g | 500 g |
| Temp. | 95°C (203°F) | 95°C (203°F) |
| Time | 4:00 min | 4:00 min |
- Pour all water at once, stir once, and wait 4 minutes.
- At 4:00 min, scoop off surface foam, insert plunger, and pour immediately to prevent over-extraction.
📦 Storage
Keep the bag tightly sealed in a cool, dry place. Do not refrigerate.
Farm and lot details are used for ReadMeTag demonstration purposes.