Colombia | Flor a Fruto - Natural Blend

Tasting Notes:

Blueberry, blackberry, plum, natural wine 

Origin: Chincina, Caldas, Colombia

Elevation: 1350-1550 masl

Varietal: Castillo, Colombia, and Cenicafe 1

Process: Natural (F8-C7-35 Protocol)

About: Miguel Hoyos, producer at Flor a Fruto, is very passionate about coffee and fermentation, and it's apparent with this coffee. Miguel has his masters in economics and science in coffee and his partner, Cristian, is a food science engineer with a masters in microbiology applied to agriculture. This coffee is one that really blew us away on the cupping table and immediately knew we wanted to work with Miguel and his team, and we plan to have many more of his coffees in the future.

We're getting a very blue/purple fruit forward coffee with very mild and pleasant fermentation notes. This coffee 

From Miguel:
The F8-C7-35 is a signature fermentation protocol developed by Flor a Fruto, applied to a blend of Castillo, Colombia, and Cenicafé 1 varieties. The coffee is sourced from Finca El Písamo, located at 1350 - 1550 meters above sea level in Chinchiná, Caldas, and cultivated by producer Miguel Hoyos.

The process begins with floating selection by density followed by color sorting to ensure only optimal cherries are used. The selected cherries are then subjected to 120 hours of solid-state fermentation, carefully monitored to enhance the coffee’s natural attributes. After fermentation, the coffee is well storage and reserved to maintain maximum clarity and sweetness.

This protocol consistently yields a bright, fruit-forward cup profile with layered complexity, showcasing the full potential of the varieties and terroir.

Rest and house recipe: We're resting this for 14 days before brewing.

V60 - 202° water, 32g:500mL (1:15.6)
1:00 bloom with 80 mL followed by one slow pour to final volume, brewing in 3:30-4:00.

Espresso - 18g:45mL in 0:35

Roast Level:

 Intensity: 

Whole Bean Coffee | Net wt. 8 oz.