Yulieth, Espresso from Colombia

Yulieth - Coffee Information

How we prepare the coffee

A truly beautiful orange-fruity, floral, and invigorating espresso, which, with the flow profile, creates a heavenly sweet-sour balance. Be sure to let it cool down a bit to get the full impact of this balance!

The standard 9 bar profile convinces us with a slightly larger brew ratio of 1:2.5 (almost 1:2.6), using 19.5 g. Michel's gut feeling to use a little less coffee than the usual 20 g for light roasts did not let him down. With 20 g, the very high and smooth acidity almost tips into sourness. Definitely try it out! We like the cup best with an extraction time of 27-31 seconds. The aroma is reminiscent of a spring flower meadow, with dried oranges and apricots also coming through in the taste. The structure of the coffee is so perfectly extracted, the basic flavors are in harmony with the creamy texture.

The flow profile takes this sweet-sour balance to a whole new level. The aromas and flavors are less floral, but 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, be sure to let the cup cool down so that the interplay of the basic flavors can present itself even better.

Why does the coffee taste the way it tastes?

This coffee comes from Huila in Colombia, specifically from the municipality of Palestina, at an altitude of 1680 meters. The Pink Bourbon variety is cultivated.

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

The cherries are hand-picked and then passed through a flotation system to remove low-density beans and defects. After that, they are depulped and fermented for 30 hours. They then 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 continues today in its third generation.

The family farm stands for the hard work and commitment 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 this legacy.

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

How do we roast this coffee?

We roast the coffee as a 20kg batch on our 30kg Giesen roaster. With a total roasting time of 11:50 and a development time of 1:46 minutes, we bring the coffee to 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 work with high energy input to guide the coffee stably through the drying phase.

After the first crack, we gradually reduce the energy and allow the coffee to develop in a controlled manner. The development time accounts for 14.9%.