Jorge 'Pikudo' Andrade Rosado
Jorge 'Pikudo' Andrade Rosado
115g bag · Next shipment around Nov 15
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The processing protocols for this coffee were heavily inspired by the traditional Yemeni Natural process, an influence which Herbert credits to his CQI trainer who he got started on coffee processing with. In the cup we find tart but bright berry notes accentuated by an effervescent orange blossom note that pervades the cup, all expressed in a syrupy profile that becomes the hallmark of a well done anaerobic/anoxic process.
Process: Anoxic Natural - Very ripe to overripe cherries are fermented for 12 hours in cherry before they are transferred to sealed containers and fermented anaerobically for 72 hours before drying.
Orange Blossom Strawberry Blueberry The Good Part of an Anaerobic
- Funk
- 2CleanFunky
- Intensity
- 2DelicateBold
- Processing
- 3ClassicAdvanced
- Origin
- Palestina, Colombia
- Process
- Anoxic Natural
- Varietal
- Rosado/Pink Bourbon
- Altitude
- 1900 masl
- Importer
- LaReb
Brew it
CETO Breezy
For coffees at 1.5 funk and above.
- Brewer
- V60 · Cafec Abaca filter
- Dose
- 13 g coffee : 200 g water
- Grind
- Medium-coarse · 700 µm · 23 clicks C40
- Water
- ⅓-strength Third Wave Water Classic (or 60 ppm GH + 30 ppm KH)
- Temp
- 87°C
- Bloom
- 40 g · 1 minute
- Pours
- 5 × 40 g, fast (~10 ml/s)
- Total time
- 2:45 (last pour before 2:00)
- Rest
- 6+ weeks off roast
- 0:00Bloom with 40 g and let it sit a full minute.
- 1:00Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
- ~1:20–2:00Three more 40 g pours, each just before the bed is exposed.
- ~2:45Drawdown finishes. Serve warm or over ice; skip the flash chill.
Got a Switch? Pour the hot water in first so it cools toward 75°C, add the grounds, mix gently, steep 10 s, then open and continue from the second pour (hit 160 g after taring). The cold bloom tames fermenty notes. On a Deep27: 8 g : 120 g, 6 × 20 ml pours.
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