MAMAM - Colombia El Placer Natural Filter 250 g

Whole-bean specialty coffee from Colombia, roasted by MAMAM roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles lavender, cranberry and pink grapefruit.

Origin: Colombia

Region: Acevedo, Huila

Farm: El Placer

Variety: Pink Bourbon

Processing: Natural

Altitude: 1750 m a.s.l.

Cupping score: 89 / 100 

ABOUT FARM

Finca El Placer, owned and operated by Jesús Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee. Jesús Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm. He has developed meticulous processing methods over the years that can give his coffees very unique profiles.

ABOUT COFFEE

In general, the ripest cherries are selected for natural processing, they are often hand sorted or float-sorted, cleaned, and placed on raised beds in a covered area to dry for at least a two-week period. The high humidity and rainy climates across Colombia do add to the challenging of achieving a high-quality naturally-processed coffee; but, when it is done properly and the coffee is moved consistently throughout the curing process, we find the resulting cup profile to be exquisite. 

Pink Bourbon: Cultivated from hybridization of Red and Yellow Bourbon. It's very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colors are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique color and character of this variety, though this is quite hard to find.

ROASTER'S NOTE

Elegant yet very expressive. A rarely encountered floral note reminiscent of lavender, paired with the sweetness and acidity of very ripe fruit.

V60 RECIPE

16g of coffee

250g of water 96°C

Medium Grind Size 

1. Put a paper filter in your V60 and rinse it with hot water ( 96C ). It will preheat your drip brewer and gets rid of a paper taste from the filter. For the best results always use filtered water (remember that  98,5 % of your brewed coffee is water)

2. Remove the rinsing water from the server.

3. Grind your beans just before you brew and add the coffee to the drip brewer. Gently distribute your coffee into the center of your V60.

4. Place your V60 on a vessel on a scale and make sure that your water is 96 C.

5. Tare your scale and start the timer.

6. Add 50 grams of water. Your coffee will begin to bloom.

7. At 30 seconds, add more water up to 100 grams. Pour the water slow, gently and in clockwise circles.

8. At 00:50 pour hot water to 200g. 

9. At 01:10 pour hot water to 250g.

10. Swirl your V60 and let the coffee drip. 

11. The water should have drained in around 3:00. You may need to change your grind setting, when the coffee finishes to brew too quickly or too long. But always taste and then judge your coffee.