Solero Strawb, Colombia, Yeast Inoculated, Thermal Shock Washed, Rosado

• Passionfruit, Strawberry, Raspberry
• Fruity, Super Sweet, Balanced Funk
• High Acidity, High Sweetness
• Bright, Intense, Clean, Funky

Farm: El Jaragual, Colombia

Variety: Rosado

Process: Yeast Inoculated, Thermal Shock Washed

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed
at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 36 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the
fermentation.
8. Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76
hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags.

Elevation: 1500m

Tasting Notes: Passionfruit, Strawberry, Raspberry, Solero Ice Cream, Mango and Passionfruit J2Os

The most important factors to a good brew are:

• Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 20-22s. For lovers of a more traditional espresso, stick to 1:2.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

Free shipping for all orders.

Protected, Tracked Home Delivery.