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Colombia Deiro Garcia Voldemort Washed Ethiopia 250gr

199 kr
199 kr
Include taxes. Shipping calculated at checkout.

    Amount of coffee

    Each box contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

    Wholesale

    Looking to buy larger quantities? Check out our wholesales section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

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    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

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    Customer Reviews

    Based on 2 reviews
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    b
    bara moria
    Quite surprising

    Was very amazed when trying this coffee, certainly didnt expect this with the price tag.
    It has a little bit of complexity which was very delightful

    O
    Oskar Garberg
    Amazing Coffee!

    Just had a cup from this bag, and it has everything that an Ethiopian coffee can give plus the extra touch of Colombia. AMAZING!

    Product Details

    Coffee: This is a fascinating (both story and taste profile) coffee from the high mountains of Colombia in the Huila region. A coffee produced by Deiro Garcia. Deiro is a huge Harry Potter fan. The coffee is an Ethiopia variety that has undergone a barrel leachate fermented and washed process.

    Amount: We take pride in our commitment to freshness. Our specialty coffee bags come in 250 grams of whole beans roasted with filter brewing in mind. We roast, pack, and ship on demand, ensuring maximum freshness for our customers.

    Story: Deiro Garcia, a forward-thinking coffee grower in Huila, has a farm located in Pitalito. As a devoted Harry Potter fan, he named his farm Lord Voldemort - a name that is sure to catch anyone's attention. Deiro has a unique approach to coffee fermentation, which sets him apart from other growers in the region.

    Deiro has been involved in coffee processing for over three years and has conducted several experiments with remarkable results. He has established a standard processing method for the coffee on his farm. During a microbiology course, he learned that specific strains of bacteria and yeast can contribute to producing unique coffee flavor profiles. This inspired Deiro to create his own bacteria and yeast strains using homemade ferments from various fruits and vegetables.

    Ripe cherries are harvested and proceed to balsear to leave in barrels for at least 48 hours or until the cherry loses its natural color, it goes from red to golden color. It proceeds to pulp and ferment in the same baskets with the leachates from the last cherry fermentation, to finish the fermentation with a pH of 3.8. and then wash it and take it to traditional dryers for 15 days.

    Taste description: Orange blossom aroma with notes of rose hip, caramel and an elegant Earl Grey tea finish.