Columbia, Circasia | Ana Maria Donneys
Columbia, Circasia | Ana Maria Donneys
country/orgin: columbia, circasia
process: red honey
varietal: caturra blend
roast level: medium
m.a.s.l. : 1450 m.a.s.l
notes: strawberry jam, dried pineapple, root beer
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Roaster's note
As our third offering at sonnet.
This coffee was a parting gift from a close friend of mine, shoutout @oneoffcoffee. A bright presentation in flavour, revealing jammy sweetness, bright acidity, and a rounded earth tones.
This red honey caturra blend puts forward a strawberry aroma, coupled with flavour notes of pineapple, and red wine. Complimentary notes of earthy root beer are also present.
This coffee offers a complex drinking experience, that is jam-like yet balanced in naunces of flavour.
Coffee Details
Importer's notes
This honey process is a method that Ana
worked on together with Edwin Noreña, and thus it is one of the first
differentiated process coffees produced at Primitivo, a coffee we’ve
imported now three times.
It’s selected in the field, then it goes through flotation to
separate by density, it is then taken to dry at raised beds. Like the
washed process, it is left for 12 hours in oxidation or fermentation in
an open tank to homogenize the coffee mass in its maturation, and then
placed in airtight containers for anaerobic fermentation for 72 hours.
It is then depulped without removing the mucilage and proceeds to sun
drying, which usually averages around 15 days.
Recipe (Hot)
dripper: kono meimon
water temperture: 192F°/ 88.8 C°
ratios: 18g of coffee | 240g of water (1:13)
grind size: medium coarse
times:
0:00s: 35g slow center pour
bloom for 45s and let bloom drain
0:45s: 100g slow clockwise center pour
allow extraction pour to drain
1:15s: 105g slow clockwise flush pour
allow flush pour to drain
finish @2:00/2:30
Recipe (Iced)
dripper: kono meimon
water temperature: 200F°/ 93.3 C°
ratios: 20g of coffee | 200g of water | 30g of ice in carafe (1:10-1:13)
grind size: medium coarse
times:
0:00s: 40g slow center pour
bloom for 30s and allow bloom drain. stir carafe to have ice melt.
0:45s: 100g slow clockwise center pour
allow extraction pour to drain
1:15s: 40g slow clockwise flush pour
allow flush pour to drain
finish @2:00 serve with ice.