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Description
H&S Coffee- Colombia Granito de Oro 250gROASTED 4 10 Coffee overview A stunning, high acidity and high intensity offering from producer Fabio Nelson. This coffee is electric in the cup due to its variety Caturro Chiroso and its extended washed process. The cup remains clean throughout, and this combination of factors will jolt the palate with a bewilderment of tropical acidity. Intensity seekers, this is your early front runner for COTY. The variety also offers a deep botanical florality
ROASTED 4/10
Coffee overview
A stunning, high-acidity and high-intensity offering from producer Fabio Nelson. This coffee is electric in the cup due to its variety — Caturro Chiroso — and its extended washed process. The cup remains clean throughout, and this combination of factors will jolt the palate with a bewilderment of tropical acidity. Intensity seekers, this is your early front-runner for COTY. The variety also offers a deep botanical florality lurking under its stimulating acidity.
Coffee flavor profile
Pineapple, Hawaiian punch, blackcurrant.
Acidity: tropical
Sweetness: juicy
Body: botanical
Brewing evaluation
Rest: 30+ days recommended
Filter eval day 1: Gabi Standard Recipe of 1:18 shows an electrifying cup dominated by high-acidity tropical fruits. The cup is very punchy and tart, with clean notes. On cool, some botanical florality exists underneath the acidity, reminding of walking through a botanical garden full of tropical flowering plants.
Filter eval day 15: Gabi Gentle Recipe of 1:16.7 shows a punched-up cup with increased intensity, and a shorter, cleaner finish. The listed notes are quite clear, and nicely defined, and the botanical finish is greatly diminished. An excellent cup more in-line with what we want to present with this coffee.
We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.
Information
Farm: Granito de Oro
Producer: Fabio Nelson
Region: Antioquia
Country: Colombia
Variety: Caturro Chiroso
Process: Extended washed
Process details: After picking, coffee was depulped and fermented in open stainless steel tanks with the mucilage intact for 120 hours. After fermentation, the coffee was washed, then dried for 4–5 days until they reached a moisture content of 10–12%.
Caturro Chiroso: The Chiroso variety, commonly grown in Urrao, Antioquia, Colombia, is a rare and intriguing coffee with origins that remain uncertain. Once thought to be a mutation of the Caturra variety, genetic studies now suggest a connection to Ethiopian landrace varieties, reflecting its complex heritage. (Qima Coffee)
Sourcing: Qima Coffee
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Exchange/Return Notes
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