Batch 0214
El Mirador
Huila, Colombia
Red grape, panela, cacao nib
$22 / 340 g
City
The lot and the log
Producer
The Cuéllar family, 14 hectares
Variety
Caturra, Castillo
Process
Washed
Altitude
1,750-1,900 m
Brew with
Filter or AeroPress
Bean temperature, °C by minute. Ghost line: rate of rise.
The Cuéllar family pick El Mirador in three passes, only the fully red cherry, and ferment it for thirty hours in tiled tanks before washing. That long, cool ferment is where the red grape comes from.
We charge at 200 °C and let it coast into first crack at 8:40, then drop at 10:24. Any longer and the panela turns to toast. Rest it five days; it opens up on day seven.