• New
JWC Roastery

Colombia Tolima Montervede Wush Wush Natural Aerobic Yeast Control fermentation

RM180.00

Tasting Note : Burst of floral aroma, Raspberry, Peach, Pineapple, Cocoa, Fig

Size Guide
Size Guide
EACH BREWING METHOD GRIND SIZE REFERENCE 
BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 - 800 µm
French Press 10:00 min 1:13 600 - 1000 µm
AeroPress 2:20 min 1:15 500 - 900 µm
Moka Pot 1:30 min 1:11 350 - 700 µm
Drip Brewer N/A 1:17 400 - 900 µm
Espresso 0:26 min 1:2 250 - 500 µm
Cold Brew 16 hours 1:10 600 - 1100 µm
Syphon 1:40 min 1:15 400 - 800 µm

So, How do you know what Grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Quantity
Quantity

 

Security policy

 

Delivery policy

 

Return policy

Burst of floral aroma, Raspberry, Peach, Pineapple, Cocoa, Fig

Variety Wush Wush
Processing Natural Anaerobic
Region Santa Marta
Altitude 1,300-1,800m
Roast Level Medium Roast
Tasting Notes Burst of floral aroma, Raspberry, Peach, Pineapple, Cocoa, Fig
Quantity 200g

About this coffee :

Del Agua is a brand new group of small producers located in the North of Colombia. The region, la Sierra Nevada de Santa Marta, is the tallest mountain in the world that borders an ocean which creates a very unique growing region. The sourcing agency, Forward, was introduced to the group by world leading producers, La Palma Y El Tucan. This is the fifth lot they have ever produced, and it is a complex natural anaerobic process. Natural process has been a classic processing method in coffee forever, known for its primitive methods of production that still yield huge flavours albeit simpler style. Anaerobic means "without oxygen" meaning the vessels this coffee was fermented in didn't contain any oxygen at all. Oxygen is removed when the coffee is added and valves prevent any from entering in during fermentation while still allowing CO2 to escape. This combination of classic and complex processing leads to a very intense body and huge stewed fruit tones.

If you like wacky, fun coffees - this is a can't miss! This is competition grade coffee that just missed being a part of our reserve series.

Forward Coffee is owned and operated by our good friend Cole Torode and his partners at Rosso Coffee Roasters in Calgary. 

This is the first natural we have ever sold for LVC. We're super grateful to have a wonderful relationship with Cole and the team at Forward, and we're very fortunate to have this beautiful coffee in our lineup. 

La Esperanza - DelAgua - Ally Coffee

Product Details

RB40030C2
6 Items

Data sheet

Country
Colombia
Roasting Level
Light
Available Pack Quantity
200G
Processing Method
Natural Anaerobic Yeast Control Fermentation

Product Comments

Comments (0)