REGION:
Armenia, Quindio /

PRODUCER:
Luz Helena Salazar / La Leona Farm

ELEVATION:
1450 - 1500masl

VARIETALS:
Caturra

PROCESS:
30hr Fermented Washed

TASTING NOTES:
Molasses, Apricot, Lime, Chocolate

CUPPING SCORE:
87.25

FERMENTATION / FARM INFO:
This coffee was grown by Luz Helena Salazar at the farm La Leona.
This coffee is harvested following strict ripeness criteria, floated and
hand-sorted to remove any defects. Cherries were then exposed to 30
hours of underwater fermentation before being pulped. The parchment
was then gently washed and then dried in temperature controlled
conditions until ideal moisture content was achieved.

This microlot is 100% Caturra. This variety originated in Minas Gerais,
Brazil. It is a natural mutation of Red Bourbon. Caturra produces more
coffee and is more resistant to plant diseases than Bourbon.

ABOUT LUZ HELENA SALAZAR:
Luz Helena, originally from Armenia, has been growing coffee for 20 years on her 8-hectare farm, Maracay, located at 1450 m.a.s.l. in Armenia, Quindio. She is the mother of Carlos and Felipe, co-founders of Cofinet, and the wife of Jairo Arcila, whose work as a dry mill manager and coffee farmer inspired Luz to join the coffee industry. With Jairo’s guidance, Luz learned how to care for coffee plants and overcome challenges like pest control, gradually mastering the art of producing high-quality cherries.

In recent years, Luz has focused on growing Specialty Coffee, improving her methods with support from Cofinet. Once harvested, her cherries are processed at Cofinet's La Pradera station. Outside of coffee farming, Luz enjoys spending time with friends and participating in local support groups for vulnerable communities.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94-97°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5