COLOMBIA THE NATURAL STAR

THE BEANS Origin: Huila Producer: Sergio Aranda Altitude: 1,600 masl Variety: Ombligón Processing: Natural – Co-fermented Tasting notes: A highly complex coffee with tropical aromas. Notes of banana, coconut, violet, blackberry, and caramel. Honey-like, with a silky body and a lingering finish featuring notes of cinnamon. LOT HISTORY Finca Anaya (Huila, Colombia) is a 4.5-hectare family farm in Acevedo, cultivated by the Aranda Gómez family for over 30 years in a setting rich in biodiversity. It produces varieties such as Ombligón, Gesha, and Bourbon, among others, utilizing hand-harvesting and careful selection for peak ripeness. The farm is distinguished by advanced fermentation processes involving fruits and yeasts, alongside the monitoring of variables such as Brix and pH. THE RECIPE At Familia Osorio, we believe in the uniqueness of each coffee. That's why we roast lightly to accentuate the brilliance of each origin, so you can enjoy its full flavor using any brewing method. This means that these light roasts also sometimes work as Single Origin espressos, allowing you to enjoy the coffee in both methods by experimenting with its recipe more precisely. We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.* The Osorio family recommends properly resting your coffee beans. Degassing is important for achieving your cleanest and most flavorful cup. We recommend resting your espresso coffee for 10 days and your filter coffee for at least 14 days. Experiment and discover how the flavor of your coffee evolves. FILTER Method: V60 IN: 18 grams of coffee RATIO: 1/17 Grind: Medium Contact Time: Short 2:30 min Water temperature 92°C, Water 100 ppm