El Silencio - Filter Coffee from Colombia

Coffee Info

How We Prepare the Coffee: V60

We use the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on coffee water)
Grinder: Kinu M47 Classic
Dripper: Hario V60 Glass Filter 02
Filter Paper: Hario V60 Paper

Why Does the Coffee Taste the Way It Does?

El Silencio Farm 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 washing channel. In this intermediate step, unripe and lighter cherries are skimmed off. In the case of El Silencio Farm, this is done twice to refine the selection. Afterwards, the coffee is fermented for 168 hours in the coolest spot 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 further develop the craft of growing and processing. We discovered their coffee from our partners Colombian Spirits, where we regularly stock Colombian coffees for filter coffees and the 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). The coffee is very dense due to its slow growth and drying and requires a lot of energy. We ramp up the first 25 % of the roast, then gradually reduce and go into first crack with momentum. The rate of rise drops continuously thereafter. Until the end, the coffee draws energy.