Colombia Fruity Orchards Bonus Bag
INTRODUCING COLOMBIA FRUITY ORCHARDS — A VIBRANT NATURAL FROM THE HEIGHTS OF NARIÑO
From the elevated volcanic terrains of Buesaco, Nariño in southern Colombia comes a coffee that earns its name from the very first sip. Grown by smallholder farmers at over 2,000 meters above sea level, this natural processed lot benefits from one of the most unique growing environments in all of Colombia. Volcanic soil, cool mountain temperatures, and a coffee cultivation heritage stretching back to the 18th century all converge in a region that the specialty coffee world has celebrated for decades and for good reason.
Each cup opens with bright raspberry wine, complex, fruit forward, and boozy. Concord grape layers in through the middle, adding a deep, familiar sweetness that anchors the profile and gives it real body. Candied pineapple floats through the finish, tropical and playful, lifting the whole cup. This is a perfect example of a fruit forward modern natural coming from one of the best regions of Colombia. It is expressive, generous, and unapologetically fun.
Sun dried on open patios by the same families who have farmed these slopes for generations, every lot is a reflection of the land, the people, and the patience it takes to produce coffee this distinct at this altitude.
Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, thoughtful processing, and our precision roasting approach.
COFFEE DETAILS AND BREW GUIDES
Origin: Colombia
Region: Buesaco, Nariño
Producer: Various Smallholder Farmers
Processing: Natural, Sun Dried on Patios
Variety: Castillo, Caturra, Colombia
Elevation: 1,900 to 2,100 meters
POUR OVER BREW GUIDE
Brew Device: Origami with Cone Filter
Coffee: 18g of medium coffee (3 on Fellow Ode V2 / 425 microns)
Water: 300g at 205°F
Steps:
- Rinse the filter with hot water and discard the rinse water.
- Add 18g of coffee to the brewer.
- 0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed.
- 0:30 – Center pour 80g of water to reach 140g.
- 1:00 – Center pour 80g to reach 220g.
- 1:30 – Spiral pour 80g to reach 300g.
- Goal Finish Time: 1:55–2:05
FELLOW AIDEN GUIDE
Click Here For Fellow Aiden Brew Profile
AUTOMATIC DRIP MACHINE GUIDE
Recommended Ratios:
6 cups water | 58g ground coffee
10 cups water | 95g ground coffee
Pro Tips:
✔ Use white flat-bottom filters whenever possible.
✔ Pre-rinse filters for the best taste.
✔ Coffee tasting sour? Grind finer to increase brew time.
✔ Coffee tasting bitter? Grind coarser to decrease brew time.
FRENCH PRESS GUIDE
Coffee: 30g of medium grind coffee
Water: 500g at 205°F
Steps:
- Steep for 4 minutes.
- Stir coffee and scoop off excess foam.
- Plunge ¾ of the way to the bottom.
- Pour coffee and enjoy.
AEROPRESS GUIDE
Coffee: 11g of medium-fine grind coffee
Water: 200g at 205°F
Steps:
- Steep for 2 minutes with piston inserted.
- Swirl coffee.
- Steep for 30 seconds with piston still inserted.
- Slowly plunge all coffee out.
Colombia Fruity Orchards Bonus Bag
Sale price$0.00
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Colombia Fruity Orchards Bonus Bag
Sale price$0.00