Colombia Jardines del Eden Castillo Passionfruit
vol.21
Colombia Jardines del Eden Castillo Passionfruit
[ 1 ] Coffee
Country: ColombiaFarmer: Felipe Arcila
Farm: Jardines del Eden
Variety: Castillo
Process: Honey
Fermentation: Wine Yeast / Passionfruit
Region: Pijao, Quindio
[ 2 ] Notes
Roast degree: LightFlavor notes: Passionfruit - Pineapple - Nectarine
Acidity●●●●●
Body●●●●○
Sweetness ●●●●●
Balance ●●●●●
[ 3 ] Story
Remember the Mandarine and Cinnamon process from Jardines del Eden?
Well.. here is the latest process came out of this experimental farm. And I think it's the best one yet.
Early May this year, I was invited by the Cofinet to try the fresh sample from their own farm Jardines del Eden. Among many fruit infused coffee on the cupping table, this lot stood out. It has powerful dry aroma of fruit, the cup is so balanced, sweet and so elegant. The flavour is undeniably passionfruit.
I instantly fell in love with this cup and I decided to offer this lot on the spot.
Now the lot is here!
I am so excited to showcase this coffee to you all.
Passionfruit Process
This lot was exposed to a dry anaerobic fermentation of 48 hours at 23 degrees celsius. During this fermentation period, passionfruit pulp and wine yeast were added to the anaerobic environment. Later the coffee was placed on raised beds below 35 degrees celsius until ideal moisture content was achieved.
Jardines del Eden
The farm Jardines del Eden is located at the highest elevation in the Pijao region, Quindio.
Felipe saw an opportunity in this location and decided to build a farm from scratch in 2016.
This farm offers ideal climate condition for growing the high quality coffee, with high altitude of 1,700-2,100, rich volcanic soil, annual rainfall of 2,000-2,200mm and temperature between 5-28C.
[ 4 ] Brewing
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
Coffee to Water Ratio
55-60g of coffee: 1L of water
-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Inverted method. Steep 2min and quick stir and push
-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Steep 2min and drain
-Plunger / French Press
Grind size - Table Salt like (finer than above) / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently
-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 91C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.
Trouble Shooting
- Too weak and dry finish ➞ Grind Finer
- Too strong and sour ➞ Grind coarser
