Flavour Notes: Pineapple, Custard Bun
Roast Degree: Light
Region: Armenia, Quindio
Farm: Santa Monica
Altitude: 1,5000 masl
Variety: Castillo
Process: Pineapple Washed

Sweetness 8/10 - Custard, Honey
Acidity 7/10 - Juicy
Body 8/10 - Medium body
Balance 7/10 - Long and sweet finish

This lot was exposed to a dry anaerobic fermentation  of 48 hours. During this fermentation period, dehydrated pineapple was added to the anaerobic environment. The coffee was then gently washed and  placed on raised beds until ideal moisture content  was achieved. 

Ratio

1:2.6 ~ 2.7

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 390-400 (52-54g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 50.0g / Pulse 380-390

- V60 or Pourover 

3 pour without agitation.

2:45 ~ 3:00 Brew

Pour 50g(ml)

At 0:35 pour until 150g(ml)

At 1:10 pour until 230g(ml)

After finish brew, add 15g(ml) water into coffee

- Moccamaster or Breville Brewer

- Fetco