Luz Helena Salazar - Anaerobic Natural
Farmer Luz Helena Salazar has been growing coffee for 35 years and owns her own farm in Colombia, the Finca Maracay. This coffee has been exposed to a dry anaerobic fermentation for 52 hours. Once fermented, the cherries are dried on raised beds with the cherry intact.
We think it tastes like…strawberry, mint, orange, apple and caramel.
Origin: Armenia, Quindio, Colombia
Farm and Farmer: Finca Maracay, Luz Helena Salazar
Altitude: 1450 - 1500m
Process: Anaerobic Natural Fermentation
Fermentation: 52 hours in grain pro bags
19g in 40g out, 28 - 30 seconds
20g medium - coarsely ground coffee
300mls 93degree water
Tare scales and start timer
Pour 50g coffee
At 45seconds, pour to 120g
At 1.30min pour to 180g
At 2.15mins pour to 240g
At 3mins pour to 300g
At 3.45mins remove brewer, give the coffee a stir and enjoy!
23g coarsely ground coffee
300g 96degree water
Add 60g hot water onto coffee in plunger
Allow to bloom for 30seconds
Add 240g hot water
Stir 5 times
Brew for 4 mins
Remove scum and foam from top
Place plunger lid on top, but do not plunge
Brew for another 4 minutes
Carefully plunge half way, then pour your coffee into your favourite coffee cup and enjoy!