Artisan Roastery

Colombia La Joyeria Lot #8577


黃梅。 檸檬青檸。 馬達加斯加的巧克力。
Yellow Plum. Kaffir Lime. Madagascar Chocolate.

品種 Colombia
Fully Washed
產區 Antioquia
Producer Pedro Echavarria
烘培程度 Medium Roast
Tasting Notes
黃梅。 檸檬青檸。 馬達加斯加的巧克力。
Yellow Plum. Kaffir Lime. Madagascar Chocolate.
數量 200g


佩德羅·埃查瓦里亞(Pedro Echavarria)先生從一開始就成立於1980年代,他知道這個位置至關重要。在多樣化的小氣候,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)高安第斯山脈建立了一個小農場。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。

La Joyeria確實是莊園的“瑰寶”。這些地段平均海拔1700米,是哥倫比亞100%的品種。每批次由兩天的採摘期組成;第二天採摘的咖啡經過24小時發酵後添加到第一杯中,然後再在罐中發酵24小時。



Established 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 a small farm in the high Andes of Antioquia. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.

La Joyeria truly is ‘the jewel’ of the Estate. These lots are grown at an average altitude of 1700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours.

In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.

This coffee is super clean and sweet, with yellow raisin & gula Melaka like sticky sweetness, finish with an aftertaste of granola nuttiness. Perfect to pair with milk on espresso, we like it as flat white & piccolo. 

Brewing Recipe : 

Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 7th of July 七月七日