Roasts on , ships on
The story of El Rubì farm starts 25 years ago, when it was sold to the current owner Heiner Lazo and his wife Johanna.
Finca El Rubi, where this lot comes from, is located in the Acevedo region of Huila and was a wedding present from the owner Heiner to his wife. He decided his love was so big that one ruby could not express it all, so he gave his future wife thousands of rubies. All these coffee rubies helped the couple to move forward and until today they raised three beautiful daughters.
Heiner has never stopped innovating, adapting, and changing the farm’s processing methods to improve results and quality.
He was initially growing the variety Caturra, and then 3 years ago he replaced the then existing cultivars with more exotic varietals, including Papayo, Pink Bourbon and SL 28 plants. Heiner and Johanna are also experimenting with processing and are working with temperature-controlled fermentations.
This coffee is 100% Papayo variety, and it is only rarely found outside the Huila Department. The trees are very strong and very productive, also very resistant when it comes to roya sickness. This very special variety was named after the shape and smell of the cherries, which are looking like little papayas.
The honey process begins by harvesting and selecting the ripe cherries, they then are placed in the pulper hopper, the cherries are pulped and then left in fermentation tanks. When the fermentation reaches the right state, the coffee is then sun-dried for 7 to 10 days, depending on the weather, down to 11-12 % of moisture.
In the cup:
A very balanced coffee with sweet notes of cherries, a spicy notes of cinnamon and brown sugar.
Suggested recipe for V60 extraction:
16gr ground coffee, 240 gr water, temperature 91 C, extraction time 2 min.
Minimum resting period: 5 days from roast date for filter roast.
|Acevedo - Huila
|Finca El Rubì - Heiner and Johanna Lazslo
|1600 - 1800 masl
|Cherries, spicy notes of cinnamon, brown sugar