Luz Helena Salazar - CM Natural

Regular price $22.00

ROAST | LIGHT MEDIUM

ORIGIN | ARMENIA, QUINDIO, COLOMBIA

NOTES | TART CHERRY, NEW WORLD WINE, CRAFT CHOCOLATE

As is the case with so many of these stories, this coffee came to us because of a family. It starts with Helena Salazar, a third generation coffee farmer and the producer of this beautiful Colombian Castillo. Her sons, Felipe and Carlos, run an organization called Cofinet, which specializes in alternative fermentation processes in Colombia, and also in exporting these unique coffees to the rest of the world. It is from these family ties that we were given the opportunity to taste this lot from Helena's farm, processed via carbonic maceration.

Felipe oversees the fermentation processes, and he took this coffee on quite the journey. This lot was exposed to aerobic fermentation for 24 hours before being placed inside GrainPro bags for 50 hours. Here, temperature is maintained below 22 degrees celsius, and CO2 is added. Next, the coffee went to raised beds until the ideal moisture content was achieved. 

On the cupping table, we tasted tart cherry and craft chocolate, and we perceived a fruity characteristic reminiscent of new world wine. This delicious profile is certainly unique among Colombian coffees, and showcasing that uniqueness is one of the stated goals of Helena's and her sons' endeavors. Moreover, when asked what made her coffees so special, Helena brought it right back to family: 

“Not only is my coffee grown with the passion and dedication of every specialty producer, but also with the love of a mother. Every step I take to improve my farm, I think that the better my coffee is, the more I help my sons.” 

- Luz Helena Salazar

 

Producers  | Luz Helena Salazar

Process | Carbonic Maceration Natural

Variety | Castillo

Elevation | 1400 - 1450 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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