Halfwit Coffee Roasters

Colombia La Cueva Nariño

17.50
HW Colombia La Cueva Narino copy.jpg

Colombia La Cueva Nariño

17.50

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There are few regions on the planet with conditions as naturally auspicious for coffee cultivation as Colombia’s Nariño department. Despite the soaring altitudes (sometimes as high as 2300 masl), the region is blessed with ample sunlight hours, rainfall, and best of all, a moderate, almost Eden-like temperature range of 61 °F - 79 °F in which coffee trees thrive. For decades, Nariño coffees have been prized for their brilliant acidity, balanced sweetness, mild flavors, and medium body; in short, they produce everyday drinking cups that are second to none. More importantly, the community of smallholding growers in Northern Nariño has become far better organized, thanks largely to the FUDAM (Fundacion Agraria y Ambiental) producer association, which on top of providing invaluable resources helps the farmers fetch a fair price for their exceptional crops. Third-wave purists and casual drinkers alike will love La Cueva’s smooth medley of malty, red apple, and caramel flavor.


BEAN SPECIFICATIONS

PRODUCER: Multi-Producer Lot
REGION: Nariño Department, El Tablón de Gomez Municipality
ELEVATION: 1700-2000 MASL
PROCESSING: Washed
VARIETY: Caturra, Colombia & Castillo
NOTES: Caramel,Milk Chocolate,Red Apple,Malt,Plum

 

NOTES ON BREWING

Colombia Nariño La Cueva is one of Halfwit’s mellowest offerings to date, displacing our usual profile of acid-forward, bold and fruity-flavored coffee for a smooth, easy-drinking experience. Far from average, this medium-bodied cup is exceptional in its artfully-crafted balance of caramel, plum, malted milk chocolate flavors with a subtle red apple acidity. Opt for coarser grinds, slightly larger doses, and generous bloom weights to achieve and maintain this exemplary balance and allow ample time for cooling.


SUGGESTED BREW SPECS

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FETCO

Brew ratio of 1:16.6
Water at 203F
4 minute brew time: 15% prewet

V60

25g of medium fine ground coffee : 400g water at 205°F
55g bloom for 45 seconds
Total pour time: 2:30
Total brew time: 3:20

CHEMEX

32g of medium ground
coffee : 500g water at 205°F
65g bloom for 45 seconds
Total pour time: 2:30
Total brew time: 3:30

AEROPRESS

16g of fine ground
coffee : 220g water at 205°F
55g bloom. Use paddle to incorporate at 20 seconds
Total immersion time of 1:15
Slowly plunge to 1:45


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