Betania

Description

Linarco Rodriguez Ospina and his 6 siblings are the third generation of coffee producers in their family. Their grandfather began growing coffee 80 years ago and after his passing, his farm has been passed down through generations. Linarco is recognized for experimenting with different processes and varietals and has dedicated himself to specialty coffee production. Farm details: Producer: Linarco Rodriguez Ospina Farm/Co-op: Betania Country: Colombia Region: Huila Varietal: Chiroso Bourbon Process: Anaerobic Washed Altitude: 1800 masl Flavor profile: Taste: White Guava, Fruity Pebbles, Ruby Grapefruit Sweetness: Medium Plus Acidity: Medium Plus Body: Medium Recommended Brew Method: Fellow Stagg 22g in, 350g out 3:05-3:30 minutes 205 f temperature Medium/coarse grind Bloom 0-30 seconds 50 gram pour, pick up brewer and spin 3 times Second pour 30-50 seconds Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate) Let fully drain should be around 2:30 Third pour 1:15 – 1:30 Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate) Let drain completely Final time Drain should end around 2:10-2:25 minutes or brew to taste Recommended Espresso Recipe: Classic 9 bar recipe 20g in, 60g out (22 gram basket) 24-26 seconds 200 f temperature Espresso grind