COLOMBIA EL TAMBO SL28

THE BEANS Origin: Nariño Producer: Smallholders Altitude: 1,800–2,000 masl Variety: SL-28 Processing: Washed Tasting notes: Notes of peach, red berries, cane sugar, and chocolate. Honey-like coffee with a silky texture. LOT HISTORY This 455 kg lot reflects a combination of the SL28 variety, the expertise of coffee-farming families in El Tambo, and the support of the *Nariño Tierras de Café* program, an initiative of the *Pastoral Social de Pasto*. The program collaborates with coffee-producing communities in Nariño to strengthen their socioeconomic and community development through organization, training, improved production and post-harvest practices, and access to quality-focused markets. Participation in this program adds a significant social and territorial dimension to the coffee, highlighting collective effort, local knowledge, and the ability of farming families to create value from their own land. The process begins with the selective harvesting of SL28 cherries. After harvest, the coffee undergoes a two-stage fermentation: it initially rests as whole cherries for 24 hours—fostering aromatic complexity—and subsequently, after depulping, ferments in contact with the mucilage for another 20 hours, enhancing the cup's sweetness and clarity. The result is a coffee that blends the variety's inherent fruity character with the precision of the post-harvest process. By connecting with European roasters, Huella Café seeks to maintain a link between the coffee and the stories of the families, the land, and the work performed at the origin, all the way to its final destination. THE RECIPE At Familia Osorio, we believe in the uniqueness of every coffee. That is why we roast lightly to accentuate the brightness of each origin, allowing you to enjoy its full flavor regardless of the brewing method. This means these light roasts can also work as Single-Origin espressos, letting you enjoy the coffee across different methods while fine-tuning your recipe with greater precision. We offer these guidelines to help you develop a recipe, but please keep in mind that it may vary depending on the machine, grinder, and water* you use. Familia Osorio recommends allowing your coffee beans to rest properly. Degassing is key to achieving a cleaner, more flavorful cup. We recommend resting espresso coffee for 10 days and filter coffee for at least 14 days. Experiment and discover how the flavor of your coffee evolves. ESPRESSO This coffee was dialed in after resting for 20 days from its roast date. IN: 18 grams of coffee OUT: 46 grams in the cup Time: 24–36 seconds Brew boiler temperature: 93ºC The cup is syrupy, with sweet aromas of peach, mango, and panela. On the palate, it offers peach, red fruit, and panela flavors, with a long-lasting, clean, and sweet finish. It is a coffee with a wide "sweet spot." Around the 24-second mark, you can enjoy a fruity and juicy cup. Beyond 32 seconds, the coffee becomes more syrupy and expressive, with greater complexity. Aim for the flavor profile you prefer. *La Marzocco Linea Mini / Mahlkönig E65BW *Osmosis-filtered water, 100 ppm FILTER Method: V60 IN: 20 grams of coffee RATIO: 1:17 Grind: Medium Contact time: Long (3:00 min) Water temperature: 94ºC (80 ppm) This coffee yields a smooth, sweet cup. It features aromas of red fruit and panela. On the palate, it is smooth with balanced notes—highlighting peach but, above all, panela. It has a silky texture and a very balanced maple finish.