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Colombia Mejor de Narino Wilson Rene Lopez

18.50
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Colombia Mejor de Narino Wilson Rene Lopez

18.50

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In Buesaco, warm air rises from the deep canyons at night and acts like a protective blanket for the coffee plants perched on the mountain tops. These combined attributes cause coffee plants to passively absorb the sun’s energy during the day and then come alive at night when the conditions are less harsh. This translates into concentrated flowering and long cherry maturation periods, which have produced many award-winning coffees including this year’s first place Colombia Cup of Excellence lot. Wilson Rene Lopez produced this lot on his 4-acre farm called Las Murgas, located in the community of Medina Espejo in the municipality of Buesaco within the department of Narino. Wilson Rene has been cultivating coffee for more than eight years and uses his own micro-mill to process harvested cherries, which allows for meticulous care in depulping, eighteen-hour fermentation periods, and 7-14 days of drying. We taste a lot of sweetness in this cup: sugarplum, buttercream icing, and cherry cola.


BEAN SPECIFICATIONS

PRODUCER: Wilson Rene Lopez
REGION: Buesaco, Narino
ELEVATION: 2000 MASL
PROCESSING: Fully washed
VARIETY: Caturra
NOTES: Sugarplum, Buttercream Icing, Cherry Cola

 

NOTES ON BREWING

This coffee is incredibly approachable and versatile, and will taste fantastic on almost all brewing methods. Higher doses will bring out the cherry cola qualities and creamy body, while lower doses will really highlight the structured acidity and sugarplum sweetness.


SUGGESTED BREW SPECS

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FETCO

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

V60

24.5g of medium-fine ground coffee : 400g water at 210°F
70g bloom for 50 seconds
Total pour time: 2:35, total brew time: 3:20

CHEMEX

32g of medium ground coffee : 500g water at 210°F
65g bloom for 50 seconds
Total pour time: 2:30, total brew time: 3:30

 

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