ORGANIC COLOMBIA

Description ORGANIC COLOMBIA – WASHED Tasting Notes: Plum – Cacao – Apple Roast Degree: Medium / Dark Process: Washed Producer: Anei Varietal: Bourbon, Castillo , Caturra Elevation: 1200 – 2200 masl ANEI are an organisation of 600 families belonging to 4 indigenous native communities in the Sierra Nevada de Santa Marta and the Serranía del Perijá. The organisation was founded in 1995 by Aurora Izquierdo, the first Arhuaca native woman from the community of Yewrwa to study in Bogotá, to help develop the economy and living conditions of native and farmer communities in the region. Aurora Izquierdo is a leader in the Arhuaca community. She uses coffee to promote the cultural native communities living in the Sierra Nevada de Santa Marta and Serranía del Perijá, improving quality of life and sustainability. This coffee is sourced via collecton centres, providing valuable drying facilities though guardiolas. Cherry is picked ripe and wet processed before being brought straight to the collection centres. Once dry, the coffee goes through rigorous cupping and grading before being bagged and exported. HOW TO BREW Espresso Dose: 18g Yield: 38g Time: 24-27 seconds Cafetiere Coffee: 30g Water: 500g Time: 8 minutes Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour. Pour Over Coffee: 18g Water: 360g Time: 3 minutes Put your coffee in your brewer of choice – Pour over 50g of water for a bloom – Wait 30 seconds – Over 1 minute pour 310g of water – Wait for the water to drip through – Enjoy!