Tastes Like: mandarin, nougat, toffee
Producer Group: Appx 50 smallholder producers
Region: Tolima
Municipality: Rioblanco (Herrera)
Harvests: First Semester: April - June Second Semester: October - December
Variety: Caturra
Altitude: 1500-1900 MASL
Process: Washed
On the south of the department of Tolima, there is a big municipality in its geographical extension called Rioblanco. In the southern part of this municipality there is a corregimiento called Herrera nestled in between mountains with the Hereje River passing on the valley on the side of the town. This area has incredible and unique agroclimatic conditions given its secluded place and closeness to the National Natural Park of Huila’s Snowcapped Mountain and National Natural Park of Las Hermosas.
El Meridiano comes from this specific area and its name from the Paramo (Andean moor) del Meridiano. Paramos are important ecosystems found at high altitude with unique flora and fauna, and they act as sponges where water is collected on the ground and rivers are born in them. In the case of this paramo, the Hereje River is born here and then goes down the mountain passing through the side of the town of Herrera. This has been area which su ered the inner conflict of Colombia through many years, but coffee has become an important agricultural activity. Coffee has been a key component of the life of Herrera and Caravela starting to work with them since 2009.
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
