El Silencio - Filter Coffee from Colombia

Coffee Info

How We Prepare This Coffee

The first roasts have left the coffee house. For our recipe, we like to let coffee degas for at least one week, so it's currently still too fresh. You'll find the recipe here in approximately 1-2 weeks.

Why Does This Coffee Taste the Way It Does?

Farm El Silencio is located in the Colombian Andes, where warm winds from the valley meet cold air from the mountain range. This microclimate slows down the ripening of the cherries - more time on the plant means more sugar and more complexity.

After harvest, the coffee passes through two stations in the wash channel. In this intermediate step, unripe and lighter cherries are skimmed off. In the case of El Silencio Farm, this happens twice to refine the selection. Afterwards, the coffee is fermented for 168 hours in the coolest location on the farm. The cool environment slows down fermentation, resulting in a more aromatic and balanced cup.

Finally, the whole cherries are dried on drying beds until the desired moisture content is reached.

Why Did We Buy El Silencio?

Sara and her brother are fifth-generation coffee farmers. Together they work to advance the craft of cultivation and processing. We discovered their coffee through our partners Colombian Spirits, where we regularly stock Colombian coffees for filter coffee and our adventure subscription.

The coffee stood out on the cupping table because despite its fermented processing, it comes across as very clean and clear. The combination of red fruit and floral notes with dark, chocolatey flavors makes it particularly exciting.

How Do We Roast This Coffee?

For nine minutes, with a development time of 50 seconds (9.1% DTR). Due to its slow growth and drying, the coffee is very dense and requires a lot of energy. We ramp up the first 25% of the roast, then gradually lower and go into first crack with momentum. The rate of rise drops continuously afterwards. The coffee draws energy until the end.