Finca El Recreo is a coffee estate located in Hulia and produced by third generation coffee producer, Alirio Rodriguez, who has been producing coffee for more than 30 years.
Huila is on of Colombia’s most productive coffee-producing regions and is well-known for its varied geography and climate.
Alirio Rodriguez purchased his farm, Finca El Recreo at the age of 15 and today, focuses on achieving high quality coffee at sustainable prices.
This anaerobic natural processed coffee is sealed in plastic bags for 100 to 120 hours. The cherries are then laid on raised beds to dry and frequently raked to ensure an even drying processes. It takes approximately 15 to 20 days for the cherries to dry.
All of this results in a coffee bursting with fruity-sweet flavours with tasting notes of jasmine, honey & dried apricots.
Pack Size: 250g
Process: Anaerobic Natural
Tasting Notes: Jasmine, Honey, Dried Apricots
Suggested Espresso Recipe: 21g In / 40g Out / 24 seconds
Looks like I'm the 1st person reviewing this so here it goes.
The espresso roast beans are medium-roasted and very dense so hand-grinding this for espresso is an arm workout but once dialed in, it is absoutely worth the effort.
Once ground, the fragrant reminds me distinctly of douchi (Chinese preserved black bean) which translates to a touch of savouriness in the espresso. That's why I'm very partial towards natural process coffee because the perceived funkiness tends to create unexpected complexity in the output (sometimes bad unexpected but in this case good unexpected).
Using Sevenmiles recipe (21 in 40 out 24s), I found the jasmine aroma heavily overwhelmed by the honey and apricot. The body is more on the thin end, which makes it more suitable for a piccolo latte and less so for a flat white. For neat espresso, I prefer this more at 16 in 36 out 20s which makes the jasmine aroma more prominent, at the cost of a bit more acidity which is an acceptable trade-off in my mind. No sugar needed for both recipes.
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