Hard Beans - Colombia El Rancho Red Bourbon Natural Anaerobic Filter 200 g

Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Hard Beans. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of strawberry, blackberry jam and cherry.

Origin: Colombia

Region: San Agustín, Huila

Farm: El Rancho

Processing method: Natural Anaerobic

Variety: Red Bourbon

Altitude: 1750 m a.s.l.

The El Rancho farm is owned by Cadefihuila, an association of approximately 3,500 coffee producers across 28 municipalities in the Huila region. It is an organization based mainly on the work of small, family-owned farms, which are responsible for harvesting, selecting, and drying the coffee.The El Rancho farm itself is also a place for development work on specialty coffees and various approaches to processing. Therefore, this lot combines a good origin with processing infrastructure that has a real impact on the quality of the cup.

VARIETY

Red Bourbon is a variety valued for its high sensory quality and distinct character. Under the right conditions, it yields sweet, complex, and very clean coffees. In this version, it shows a profile based on intense fruit and deep sweetness – with notes of strawberry, blueberry jam, and sweet cherry.This is a natural process coffee with multi-stage, controlled fermentation.Ripe cherries are first harvested and submerged in water to discard lighter, floating beans. Next, the coffee undergoes anaerobic fermentation in bags for 36 hours, after which it goes into another 36 hours of fermentation in a mucilage environment (mosto) prepared beforehand based on a previous batch and fed with panela for a month. After this stage, the coffee is rinsed twice, undergoes a one-time thermal shock with water at 60°C, and is finally dried in dehydrators to optimal moisture levels for 5 days.

RECIPE

Ratio: 60 g of coffee per 1 liter of water

Water temperature: 93°C

Grind size: medium-coarse

Brewing time: 3:30 minutes

Method: Pour the water over the coffee in 5 equal parts (e.g., 5x 60g) at 30-second intervals.

The water should completely drain through the coffee between pours.

If the water flows too slowly or too quickly, adjust the grind size to coarser/finer.

Remember to use soft, filtered water!

Store in a cool, dry place.