Yulieth, espresso from Colombia

Yulieth - Coffee Info

How we brew this coffee

A truly beautiful orange-fruity, floral, and enlivening espresso that creates a heavenly balance of sweetness and acidity with the flow profile. Definitely let it cool down a little to get the full impact of this balance!

The standard 9-bar profile impresses us with a slightly larger brew ratio of 1:2.5 (almost 1:2.6), using 19.5g in. Michel's gut feeling to use slightly less coffee than the 20g usually standard for light roasts didn't let him down. At 20g, the very high and drinkable acidity almost tips over into sourness. Definitely give it a try! We like the cup best with an extraction time of 27-31 seconds. The aroma is reminiscent of a meadow of spring flowers, with added notes of dried oranges and apricots in the taste. The structure of the coffee is extracted so precisely, with the base flavors in harmony with the creamy texture.

The flow profile takes this sweetness-acidity balance to a whole new level. The aromas and flavors are less floral and all the more stone-fruity. The extremely high fruit sweetness reminds us of very ripe apricots, even apricot jam. The acidity is like that of a ripe lemon, so also sweet. Here too, definitely let the cup cool down so that the interplay of the base flavors can present itself even better.

Why does the coffee taste the way it does?

This coffee comes from Huila in Colombia, more precisely from the municipality of Palestina, at an altitude of 1,680 meters. The Pink Bourbon variety is grown here.

The coffee plants grow under shade trees such as Guayabo, Guamo, Caímo, banana or plantain plants, citrus trees, and eucalyptus.

The cherries are hand-picked and then passed through a flotation system to remove low-density beans and defects. They are then depulped and fermented for 30 hours. Afterwards, they dry for 15 days under optimal conditions in drying facilities.

Why did we buy this coffee?

The Villa Pastora farm was founded in the 1980s by Pastora Anacona, Yulieth and Gerson's grandmother. She planted the first coffee trees, laying the foundation for a family tradition that is now in its third generation.

The family farm stands for the hard work and dedication of the Mora Ortega family, who specialize in producing differentiated and high-quality coffees. Álvaro Mora, Yulieth's father, played a central role in continuing and expanding the legacy.

The farm employs about eight people from the region and supports other coffee producers by offering advice on post-harvest processes. In addition, the family buys coffee cherries from neighbors to process them carefully.

How do we roast this coffee?

We roast the coffee in 20kg batches on our 30kg Giesen roaster. With a total roast time of 11:50 and a development time of 1:46 minutes, we bring the coffee into the first crack at 10:04 minutes.

The roast starts at a charge temperature of 187.2°C and ends at 190.2°C. During the first phase, we use high energy to guide the coffee stably through the drying phase.

After the first crack, we reduce the energy step by step and let the coffee develop in a controlled manner. The development time percentage is 14.9%.