Artisan Roastery

Colombia La Camelia

Quantity

櫻桃. 甜牛軋糖. 牛奶巧克力.
Cherry. Sweet Nougat. Milk Chocolate.

Variety Colombia & Caturra
Processing
Fully Washed
Region Santa Barbara, Antioquia
Producer Pedro Echavarria
Altitude
1800masl
Roast Level Medium Roast
Tasting Notes
櫻桃. 甜牛軋糖. 牛奶巧克力.
Cherry. Sweet Nougat. Milk Chocolate.
Quantity 200g

About this coffee :

Finca La Camelia於30多年前被Echaverria家族收購,事實上,它是從現在稱為Santa Barbara Estate的第一個農場購買的。它的陡峭山坡位於El Vergel鎮的最高部分,然後道路向下彎彎到達Cauca河谷。

從一開始,佩德羅·埃恰瓦里亞(Sed。Pedro Echavarria)先生就意識到這個位置至關重要,從1980年代開始,這個家族就開始鞏固農場。在多樣的小氣候,奇異的火山土壤,完美的海拔和卓越的咖啡生產傳統的吸引下,他在安蒂奧基亞(Ando)的安第斯山脈高處建立了卡梅里亞(Camelia),並逐漸著手獲得更多土地。通過將這些完美的自然條件與辛勤工作和效率相結合,他迅速擴大了耕種面積和農場的聲譽。

在過去的五年中,佩德羅(Pedro)的兒子-也是佩德羅(Pedro)-更加深入地參與了農場的運作,通過對加工的實驗以及對生產的每個階段的加強監控,將本已高品質的咖啡提升到了新的高度。

這款咖啡具有果醬般的甜味濃縮咖啡,黑櫻桃和甜牛軋糖(如粘甜味)的味道,並帶有良好的牛奶巧克力餘味。非常適合做濃縮咖啡及搭配牛奶,做一杯順滑甜美的拿鐵。

Finca La Camelia was first acquired by the Echaverria Family more than 30 years ago and was, in fact, the first farm purchased of what is now known as Santa Barbara Estate. Its steep slopes are located in the highest section of the town of El Vergel, before the road curves down to meet the Cauca River Valley.

Santa Barbara Estate is composed of 5 sister farms (including Camelia) that lie across three neighbouring, geographical regions - Santa Barbara, Fredonia and Amagá.

The family began to consolidate the farms in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established Camelia in the high Andes of Antioquia and slowly went about acquiring more land over time. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.

In the last five years, Pedro’s son – also Pedro – has become more deeply involved in the workings of the farm, taking the already high quality of the coffee to new heights through experimentation in processing and increased monitoring and control of every stage of production. 

This coffee makes a jammy sweet espresso, with dark cherry & sweet nougat like sticky sweetness, finish with nice milk chocolate aftertaste. Perfect to pair with milk on espresso, we like it as flat white & piccolo. 

Brewing Recipe : 

Espresso
Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 21st of April

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