COLUMBIA BETO NARVAEZ
COLUMBIA BETO NARVAEZ
Farm: Finca Buenos Aires
Region: Huila
Varietal: Pink Bourbon
Altitude : 1550MASL
Processing: Anaerobic Washed
Tasting Notes: Raspberry, Orange, Hibiscus Tea, Ginger Syrup
Beto has been growing coffee since he was 13 years old. In 2015, Beto participated in the Yara Championship of Huila, where his coffee won 2nd place.
From there, he realised that he liked focusing on coffee quality. With all his savings he bought a 4 hectare plot and named it Finca Buenos Aires.
Beto has his own unique way of processing coffee. After sorting out only ripe cherries, Beto carefully stores his coffee in Grain Pro bags and the coffee begins its fermentation process within the cherry for 36 hours. From there, the coffee is depulpled, and then left in sealed bags for another 72 hours. The coffees are then quickly washed in hot water (between 45-50 degrees) then dried under shade in an upper level canopy dryer. Beto says that the thermal shock "seals" the seed and keeps sugars inside.
Beto's coffee has tasting notes of raspberry, orange, hibiscus tea and ginger candy leaving a syrupy mouth feel. Thanks Beto!
Brewing Recommendation
- We roast light and expressive. Our recommendation for coffee to water ratio is 1:17 ratio.
- We recommend trying 92C-94C water temperature for any manual dripper.
- Freshly roasted coffee contains CO2. Allowing it to rest for 2–3 weeks will reduce the gas and will help the flavours open up.
Shipping Information
- Orders are usually dispatched within 2-3 business days of payment of the order.
- Free shipping is available on orders over $80. Flat rate shipping across Australia is $8.
