Finca La Colina [2022]

Wilter Guillermo Lomas Lopez begins every single day with a cup of coffee. It was this love of coffee that started him on his journey towards, ultimately, becoming a coffee producer himself. In 2014 he began planting coffee trees on his 3 hectare allotment—thus was born Finca La Colina. The challenges of coffee farming are many and great, but through persistence and handwork Guillermo was able to produce his first proper harvest of 540kg of dry parchment in 2016. Since then the learning curve has been steep but has seen his high quality coffee gain recognition and acclaim—and even win awards. He has now dedicated over 1.5 hectares of Finca La Colina to planting Typica and the less common varietal Sidra, intermingled amongst the guamo and plantain trees. Growing at an average elevation of 1370 MASL Guillermo picks the ripest cherries throughout the harvest season between March—September. The cherries are pulped and fully washed before a 14 hour fermentation in tiled fermentation tanks. The washed coffee is then allowed to slowly dry on covered raised beds. Aromas of freshly baked apple pie waft from the cup and a rich date sweetness with tart notes of tamarind provide complexity and depth down to the last sip. We’re proud to have sourced this coffee from the great folks at Caravela. DEEP DIVE + PRODUCER : Wilter Guillermo Lomas Lopez CROP YEAR : 2021 COUNTRY : ECUADOR REGION : PICHINCHA ELEVATION : 1370 MASL VARIETAL : Sidra PROCESSING : WASHED IMPORTER/PARTNER : Caravela GEO TAG DOWNLOAD PDF ESPRESSO RECIPE + ESPRESSO MACHINE This is just a starting place. We encourage experimenting and breaking the rules. DOSE : 21g YIELD : 47g TIME : 28 seconds NOTES : FILTER RECIPE + V60 RECIPE This is just a starting place. We encourage experimenting and breaking the rules. DOSE : 21g YIELD : 300g TIME : 4 - 5 minutes NOTES : Add 60g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.