Colombia • Multi-Stage Washed
Davinson ToroPink Bourbon, Gesha
wildflower honey • fresh blueberry • mulberry • jasmine
This lot consists of both Pink Bourbon & Gesha, grown by Davinson Toro, a young producer raised on the family farm he now manages, La Esmeralda, in Acevedo, Huila, Colombia. Whole coffee fruit was submerged underwater in a sealed barrel for 24-30hrs before being depulped, then dry fermented for 12hrs., double washed and dried slowly over two weeks.
- Variety:
- Pink Bourbon, Gesha
- Location:
- Acevedo, Huila, Colombia
- Harvest:
- November 2025
- Processing:
- Whole coffee fruit was submerged underwater in a sealed barrel for 24-30hrs before being depulped, then dry fermented for 12hrs., double washed and dried slowly over two weeks.
- Cup Profile:
- delicate and tea-forward with florals of jasmine and orange blossom, fresh blueberry & mulberry fruit-tones
Brewing ideas
There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.
V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C
- 0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
- 1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
- 1:45 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:05; gentle swirl to aid in even drawdown
finish around 3:00 depending on grinder and filters
Water:
Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Light & Bright / TWW 1/2 strength give great results too.
Resting:
Best rested for 2 weeks after roast date