Saul Torres - DelAgua

Regular price $22.00

ROAST | LIGHT MEDIUM

ORIGIN | SECTOR BONILLA, CIENAGA, COLOMBIA

NOTES | FRUIT PUNCH, NAVAL ORANGE, GRAPE JAM

As Saul Torres looks out across his five-hectare farm at La Sierra Nevada de Santa Marta, he admires over 12,000 coffee trees, an abundance of shade-giving trees offering their protection over his crop, and the diverse and beautiful flora and fauna for which this truly unique corner of Colombia is known. You see, his farm is located on the highest mountain residing close to an ocean in the world. Although there are tourists enjoying the sand and water in abundance below, water itself is a precious commodity and treasured asset in the microclimate in which Saul's farm resides. 

DelAgua Coffee, which produces the beautiful green coffees coming out of this unique climate, has made it their mission to produce these coffees using a minimal amount of water, encouraging traditional coffee growers like Saul Torres to become the "guardians of biodiversity." The fruit of their efforts can felt throughout the region, and it can be tasted in a cup of this beautiful microlot from Saul's farm.

This coffee, as you may have guessed, is an anaerobic natural. After harvest, the cherries in this microlot were pre-fermented for 24 hours at the receival station before being placed in African-style raised beds to dry for 21 days. Finally, parchment coffee entered the dry milling and sorting stage, which is done by hand at Buenos Aires.

Tasting this coffee might actually remind you a bit of sitting on the beach below La Sierra Nevada de Santa Marta - it's bright, vibrant, and summery, like sipping a fruity sangria as you listen to the waves. And speaking of fruit! This coffee has major fruit punch notes, along with naval oranges and grape jam. Cheers.

Producer | DelAgua

Farm | Buenos Aires

Process | Anaerobic Natural

Variety | Various

Elevation | 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