Quindío Paradise Set - Colombia

Name: Quindío Paradise Box Set
We're honored to share this set from the paraíso that is Quindío and the talented producers of this region. Expect a tropical, fruity, and delicate experience for your palate. This set includes 100 grams or 10 oz of: Edwin Enrique Noreña - Pink Bourbon MZ, Jose Julián Giraldo - Pink Bourbon Panela Sticky, Ana María Donneys - Caturra Wine Honey, Juan Puerta - Castillo Spumm (Rose & Lychee)

About the individual coffees:

Edwin Enrique Noreña - Pink Bourbon MZ   

   
Producer: Edwin Enrique Noreña
Farm: Finca Campo Hermoso
Processing: Black Honey (carbonic maceration, co-fermented with mixed berries and passion fruit )
Varieties: Pink Bourbon
Altitude: 1,800 MASL
Notes: watermelon gose, anise, passion fruit, passion flower

Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. Start with a 1:2.1 ratio for espresso. 195 F water.

José Julián Giraldo, (Café 1959) - Pink Bourbon Panela Sticky
Region: Acevedo, Huila, Colombia
Farm: El Diamante
Processing Lab: La Clarita, Quindio, Colombia
Variety: Pink Bourbon
Process: Double Washed Anaerobic (Panela Sticky)
Altitude: 1,800 MASL
Notes: grapefruit, pink lemonade, brown sugar

Recommended Brew Ratios:
Espresso: 1:2 - 1:2.1 (17.5-18g in, 35-38 out, 25-28 seconds)
Filter: 1:16
Water Temp: 199˚F
Batch Brew: 1:16

Ana María Donneys - Caturra Wine Honey
Region: Circasia, Quindio, Colombia
Farm: Finca Villa Libia
Processing: Honey Anaerobic 
Varieties: Caturra
Altitude: 1,550 MASL
Notes: orange creamsicle, raw honey, sweet cinnamon, orange wine aftertaste

Brew Ratios: For pourovers, try a 1:16 coffee-to-water ratio. 195˚F water. Start with a 1:2 ratio for espresso. 200˚F

Juan Puerta - Castillo Spumm

Region: Armenia, Quindio, Colombia
Farm: Sens Coffee x Finca La Sirena
Processing: Honey (co-fermented with rose & lychee)
Varieties: Castillo
Altitude: 1,386 MASL
Notes: candied roses, sparkling white wine, lychee  

Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 195˚F water. Start with a 1:2.1 ratio for espresso. 200˚F

Bags are 10 ounces or 100 grams