Colombia Las Flores Caturra Chiroso Washed
RM80.00 – RM430.00
| Variety | Caturra Chiroso |
| Country | Colombia |
| Processing | Washed |
| Region |
Las Flores |
| Altitude |
1750-1800 m |
| Roast Level | Light Roast |
| Tasting Notes | Peach tea, Lemon Myrtle,Ginger Candy, Eucalyptus |
| Quantity | 200g/1000g |
Brewing Size Guide
| 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 |
Peach tea, Lemon Myrtle,Ginger Candy, Eucalyptus
| Variety | Caturra Chiroso |
| Country | Colombia |
| Processing | Washed |
| Region |
Las Flores |
| Altitude |
1750-1800 m |
| Roast Level | Light Roast |
| Tasting Notes | Peach tea, Lemon Myrtle,Ginger Candy, Eucalyptus |
| Quantity | 200g/1000g |
About This Coffee :
Farm Overview
Las Flores is a small coffee farm located in Urrao, Antioquia, in Colombia’s western coffee-growing region. The farm is managed by Augusto Urrego, a highly skilled coffee producer committed to growing exceptional coffee. Situated at an elevation of 1,900 meters above sea level, the farm is perfectly positioned in the cloud forests of Antioquia, which provides a cool climate conducive to slow, careful cherry maturation.
Finca Las Flores is recognized for cultivating the rare Caturra Chiroso variety, a natural mutation of the Caturra cultivar that has gained recognition for its high-quality cup profile. Augusto Urrego’s dedication to producing exceptional coffee has earned Las Flores a reputation in the Colombian specialty coffee community, and the farm’s small scale allows for hands-on, meticulous care for each coffee plant.
Region Characteristics
The Antioquia region, especially Urrao, is known for its diverse landscapes and high-altitude coffee farms. The region’s cool, mountainous climate and rich, volcanic soils provide ideal conditions for cultivating specialty coffee. The biodiversity of the area also plays a crucial role in maintaining healthy ecosystems, which naturally supports coffee farming through the absence of pests and diseases.
The high altitude in Urrao slows the maturation process of the coffee cherries, allowing for the development of more complex sugars and enhancing the flavors of the beans. The region’s climate, with its consistent rainfall and mild temperatures, contributes to the clean, bright acidity and well-balanced profiles of the coffees produced here.
Processing Method: Washed
Las Flores utilizes the washed process, one of the most common methods in Colombia, to process its coffee. In this method, the cherries are carefully hand-picked to ensure only ripe fruit is used. After being de-pulped, the beans undergo a 100-hour fermentation period in water tanks. This fermentation process is essential for removing the mucilage and improving the clarity and cleanliness of the cup.
Once the fermentation is complete, the beans are washed to remove any remaining mucilage, then dried on raised beds for 8 to 12 days. The careful control of fermentation time and drying conditions ensures that the coffee maintains its bright acidity and clean profile.
Flavor Profile and Characteristics
Las Flores Caturra Chiroso is known for its clean, crisp cup, with bright acidity and a complex flavor profile. Tasting notes typically include green apple, kiwi, grapefruit, and apricot, along with a touch of floral sweetness. The washed process helps to highlight the natural flavors of the coffee, and the Caturra Chiroso variety’s distinctiveness contributes to its vibrant, refreshing taste.
| Pack Quantity |
200g ,1kg |
|---|
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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!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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