[COLOMBIA] EL NARANJO WASHED

Peninsula Coffee Verified independent store

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Quick Guide Best for: espresso, filter, and sweet black coffee. Taste: red apple, pecan, syrupy sweetness, and a molasses-like finish. Choose this if: you want a rich and comfortin g coffee with strong sweetness, gentle acidity, and a satisfying body. Roast date: shown clearly in the size option. We believe roast dates should be visible, honest, and easy to check. EL NARANJO ORIGIN : COLOMBIAMICRO-LOT NAME : EL NARANJOPRODUCER : NORALBA BENITEZ MASL : 1,650 ~ 1,700PROCESS : WASHEDVARIETY : CASTILLOREGION : APIA, RISARALDA CUP PROFILE : RED APPLE , PECAN , MOLASSES Keeping a sweetness overall tone with a 212 degree drop temperature, while controlling heat very precisely to preserve a lasting fruity and well balanced sweetness. The dry aroma of EL NARANJO opens with a sweetness and nutty character. In the cup, it shows an exceptionally high level of sweetness, led by bright red apple acidity and a soft pecan-like nuttiness.The texture is rich and syrupy, reminiscent of molasses, carrying a dense, lingering sweetness that gives the coffee both depth and comfort, while remaining beautifully balanced and deeply satisfying. We have included a recommended recipe below. Following this guide will help you enjoy the best possible expression of this single origin. Our journey has just begun. Thank you for joining us. (For all our coffees, we recommend a degassing period of 3 to 4 weeks from the roast date, with the coffee being ideal to enjoy after this period.) Recipe Guide Espresso- 22 g dose , 60 g yield(25 to 30 seconds extraction)- Best with a 21 g basket if available V60- 15 g in , 240 g water 1 to 16 ratio60 g (Blooming) - 60 g (30s) - 60 g (60s) - 60 g (90s) (2:00 to 2:30 minutes total brew time) Aeropress- 15 g in , 260 g water (One Pour) 1 to 17.3 ratio(1:00 minute immersion 1:00 minute press slowly) ABOUT PRODUCER Noralba Benítez is a distinguished Colombian coffee producer, recognized for her commitment to excellence. She has won significant local and national awards between 2021 and 2023, establishing herself as a benchmark of quality in the sector.For her coffees, Noralba carries out a very strict cherry selection process emphasising to the farm workers the importance of picking only the ripe cherries and avoid the immature ones. Then, a controlled fermentation process that range from 24 to 36 hours is carried out to enhance the coffee notes and attributes inside sealed containers and finally the coffee is depulped, washed, floaters removed and sun-dried. Show more