Villa Pastora Lot 47

Producer: Alvora Mora

Farm: Finca Villa Pastora

Location: Huila, Colombia

Variety: Pink Bourbon

Process: Natural Anaerobic

Altitude: 1,500 masl

Roast: Medium

Notes: Lychee, Red Grapes and Dark Cherries.

The Pink Bourbon variety is a hybrid cultivar widely grown in southern Huila, known for its high cup quality and unique floral and fruit characteristics. While often mistaken for a mutation of Bourbon, genetic analysis indicate it is related to Ethiopian landraces.

In the Anaerobic process, the ripe, handpicked Pink Bourbon cherries first underwent anaerobic fermentation in a controlled environment for 102hrs and then were pulped. Following, the coffee was dried on raised beds for 15 days under sun exposure.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15

COFFEE GRIND SIZE: Medium-Course (700-900 microns)

COFFEE AGE: 14-30 days, ideally

COFFEE DOSE: 12 grams

WATER WEIGHT: 200 mL

WATER TEMPERATURE: 86°C-90°C

TARGET BREW TIME: 02:30 - 03:00



FOR ESPRESSO:

DOSE: 18 to 20 grams
YIELD: 38 to 42 grams
TIME: 22 to 26 seconds
RATIO: 1:2.1 to 1:2.4
TEMPERATURE: 90°C - 92°C


MILK RATIO SWEET SPOT:

DOSE

90ml cup: 18-20 grams
120ml cup: 18-20 grams
150-180ml cup: 18-20 grams
210-240ml cup: 18-20 grams
YIELD

90ml cup: 40 mL (split shot)
120ml cup: 20-24mL
150-180ml cup: 22-28mL
210-240ml cup: 30-32mL
TEMPERATURE: 90°C - 92°C