RM80.00
Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste
| Country | Castillo,Santa Marta |
| Elevation | 1,300-1,800m |
| Variety | Caturra |
| Processing | Natural |
| Roast Level | Light |
| Tasting Notes | Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste |
| Quantity | 200g |
| 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 |
Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste
| Country | Castillo,Santa Marta |
| Elevation | 1,300-1,800m |
| Variety | Caturra |
| Processing | Natural |
| Roast Level | Light |
| Tasting Notes | Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste |
| Quantity | 200g |
Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste
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.
Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker
Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)
*Reach out to us for more brew guide
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11, Jalan PPU 2A,Taman Perindustrian Pusat Bandar Puchong,
47100 Puchong, Selangor
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