Colombia - Finca Bet-El Natural

This lot follows an intensive natural protocol with two staged anaerobic fermentations in tanks fitted with degassing valves.

• Selective harvesting of the ripest cherries every 7–15 days
• Floating and two rounds of hand sorting to remove defects
• First fermentation: 72 hours in cherry with lactic inoculum (anaerobic, degassing valve)
• Second fermentation: 60 hours in the same tank, topped with water to the height of the coffee mass
• Pre-drying in solar area for 6–24 hours (weather dependent)
• Finished in convection drying equipment with temperature control (max 39°C)

These controlled steps produce a heavy, syrupy body while preserving complex fruit and floral aromatics.

Expect a rich, syrupy and multilayered cup. Dominant notes: chocolate-dipped raspberry, blackberry jam, with a refined cherry blossom floral finish.

Silky-creamy mouthfeel, pronounced sweetness and sustained complexity — a rare Pink Bourbon expression that stands out in our Gem range.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 18g in, 40g out in about 26-28 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 92°C and a medium-coarse grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:25 – Pour 100g of water in a circular motion.

Total brew time should be 2:00 to 2:30.

Enjoy the coffee!