IN THE CUP
The department of Huila in Colombia is renowned for producing some of the most complex and fruit-driven coffees in all of Colombia. This coffee from seasoned coffee producer, Argemiro Hoyos Galindez, boasts notes of cranberries and grapefruit with a sweet finish of brown sugar.
STORY BEHIND THE CUP
Argemiro Hoyos Galindez has been working in the coffee business for over 35 years and producing and living on his farm, El Trebol, for more than 14.
His meticulous practices for the cultivation of the coffee trees, the harvesting and processing of the coffee cherries combined with the high altitudes and rich volcanic soils of the region produces some of the best quality coffee.
BREW GUIDE
Hario V60 2 Cup
Dose: 17g coffee | 240g Water at 92°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 240g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
