Colombia Alexander Vargas Osorio - Pink Bourbon, Washed (prolonged fermentation)
Tastes Like: honeycomb, boysenberry, mulberry, winey
Producer: Alexander Vargas
Farm: Finca La Piragua
Municipality: Palestina
Region: Huila
Harvested: Sept - Dec
Variety: Pink Bourbon
Altitude: 1800 MASL
Process: Washed - Prolonged Fermentation
Alexander Vargas Osorio bought La Piragua in 2009. At that time, it was essentially a just plot of land with potential; it had road access, water and electrical supply, and a few coffee trees planted. Alexander and his wife Lidia started from scratch, first building a house for themselves and an area to process coffee. The story from there is quite amazing. Every year Alexander and Lidia made some kind of improvement, including helping the community start a small school locally when they had children.
The family continue making changes and improvements and their latest project has been installing a small coffee roaster so that they can roast, and cup, every lot they produce. Alexander says this latest development has been decisive in the evaluation of quality. The system relies on good traceability on the farm. To make changes to fertilization, pruning, picking and processing plans from the tasting feedback, Alexander must know where and when the coffee was picked, timings across the processing, and the impact of any changes already made. Alexander and Lidia have turned La Piragua into a model farm.
While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!
BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1
SINGLE ORIGINS
These are roasted light, with great developement.. so leaves us running a couple recipes:
Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9
Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3
This is based on our commercial machine at the following parameters:
Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS
Pour Over
Dose - 15g
Water -
Temp - 100 Degrees
0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00
Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.
Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.
General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%
Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17
Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17
