Colombia - Finca Bet-El Semi-Washed

This lot comes from San Bernardo del Viento, grown at 1600 masl in Cauca. Finca Bet-El was established in 2017 with 3,200 trees, planted with seeds gifted by renowned producer Diego Samuel Bermúdez of Paraíso Farm.

The coffee undergoes a meticulous semi-washed double fermentation process:

• Selective handpicking of ripe cherries every 7–15 days depending on the season
• Initial floating and hand sorting to remove defects
• First fermentation: 48 hours in cherry with lactic inoculum (anaerobic, degassing valve)
• Pulping of the cherries
• Second fermentation: 36 hours in tank with water and leachate from Geisha Natural fermentation
• Pre-drying in solar dryer for 6–24 hours depending on weather
• Final convection drying with max. 39°C temperature control

A light and delicate cup that beautifully highlights the elegance of Pink Bourbon. Expect strawberry sorbet, lemonade, and redcurrant, supported by a silky body and a clean, citric acidity.

The aftertaste is sweet and lingering, with delicate berries. Versatile and expressive, this coffee shines both as espresso and as filter.

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, 36g out in about 28-30 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 94°C and a medium 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 85g of water in a circular motion.

Total brew time should be 2:00 to 2:15.

Enjoy the coffee!