ESPRESSO ~ Caturra from Eduardo Trejo in Nariño, Colombia (2023)
US$0.00
Producer: Eduardo Trejo
Place: Buesaco, Nariño, Colombia
Variety: Caturra
Processing: Washed Anaerobic (12hrs in cherry, 26hrs depulped)
Drying: Patio for 18 days
Importer: Apex
Tasting notes: mixed berries, loquat, cacao nib
This lot from Eduardo Trejo has loads of loquat, mixed berries, with a creaminess like pavlova, ending in a tropical cacao nib-like flavour through the finish. Hailing from Buesaco in Nariño, Colombia, this washed Caturra variety was artfully processed by first allowing the cherries to ferment in woven bags (tulas) for 12hrs, then de-pulping the coffee and fermenting for 26hrs in air-tight tanks.
Water
We brew all our coffees with municipal water that flows from our taps in Metro Vancouver. This municipal source is very soft, low ppm water (around 30 TDS)
There are many alternative water recipes out there that will produce tasty cups if your water from the tap isn’t giving you good results. A good place to start is 1/2 strength Third Wave Water of around 60-70ppm (0.16g.-0.2g./L of TWW powder).
Espresso
Eduardo Trejo’s Caturra makes shots that are juicy and sweet with flavours of strawberry, fresh blueberry, wildflower honey, and velvet chocolate. A great coffee for both straight espresso and and as a little milk drink. Also makes an incredible espresso tonic for the upcoming hot summer days.
Starting spec: 18g./45g. in 25sec. @9bar 93C
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