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Linarco Rodriguez, once set on business administration studies in Bogota, discovered his heart belonged to coffee. His ability to produce complex fermentations in large quantities is rare and led us to eagerly embrace this partnership, highlighting a bright future for coffee quality.
This coffee underwent open-air pre-fermentation for 24 hours, followed by 50 hours of anaerobic fermentation. Finally, the coffee was pulped and washed-producing a sweet and structured cup.
We taste notes of Tamarind, Sweet Citrus, and Caramel
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.38
Extraction: 20.20%We recommend a continuous pour. This coffee can choke up, but try to keep below three minutes.
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Dose: 21g
Ratio: 1:16
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 3:02
TDS: 1.38
Extraction: 19.30
This dial calls for slightly finer than neutral with a small updose to accentuate the pleasantly syrupy body. La Guachoca's prevailing attribute is sweetness, so be sure to adjust your dial until the result is reminiscent of brown sugar and maple syrup with some vanilla complexity.
Dose: 20g
Ratio: 1:17
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.4
Extraction: 21%
We recommend a continuous pour. This coffee can brew fast even with its fine grind.
