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06 - 06/24

Hi love,

This month we're excited to offer you a unique opportunity to try two coffees from the same origin, farm, with the same processing, and same varietal. The only difference is the crop year, with coffee 01 being from 2024 and coffee 02 from 2023.

This will give you a glimpse into how coffees can change from year to year, with many of the other variables staying the same.

We hope you enjoy this experience, and learn something new about coffee production.

Let's dive in

A Moment to Reflect:

As we move into June and warmer weather, the water sign in me is most excited about getting into any body of water. Imagining it now, I can almost feel the freshness after going under the surface.

This month I want to focus on bringing that fresh clear energy into everything I do. Close your eyes with me right now ~ imagine the sun reflecting off the water, it’s warm, the water is cool, everything seems to slow down…

Can we bring just a fraction of that feeling into everyday life, until we can get in the water again?

Details

Let's take a close look at each coffee.

· 01

1 1

Caturra

Colombia · Amparo Botina · Washed

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Sensory Experience

An immediate presentation of rich sweetness and vibrant acidity sits atop a pleasant and weighted mouthfeel, adding structure and balance to the cup. You’ll find notes of Ripe Peach, Sweet Orange, Caramel and Hibiscus. 

· 02

1 3

Caturra

Colombia · Amparo Botina · Washed

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Sensory Experience

A candied peach sweetness backed by hints of tonic water and jasmine florals, finishing with gold raisin and black tea.

  • Coffee Variety & Processing

    Coffee cherries of the Caturra variety are harvested, washed and fermented for 16-20hr before being shade-dried on raised drying beds for 12 days. 

  • About Amparo Botina

    Amparo Botina's coffees are excellent. Her farm Finca El Encinal sits at an elevation of 1920m in a valley above the Los Arrayanes River in Nariño, Colombia. Thanks to the quality and demand of her coffees, Amparo Botina has been able to invest in key infrastructure for El Encinal, elevating the flavour of her coffees year after year.

1 2

Additional Details

Origin: Colombia

Region: Nariño

Farm: Finca El Encinal

Producer: Amparo Botina

Elevation: 1920m

Varietal: Caturra

Process: Washed

Fermentation: 16-20 hours

Drying: 12 Days, Shade on Raised Beds

01 - Source & Price Transparency

Source: Apex Coffee Importers

FOB: $11.77/kg USD

We Payed: $23.31/kg CAD

* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.

If you have further questions please contact us

02 - Source & Price Transparency

Source: Apex Coffee Importers

FOB: $12.43/kg USD

We Payed: $22.22/kg CAD

Cost After Roasting: $25.54/kg CAD

* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.

If you have further questions please contact us

Recipes

Flat Bottom Dripper

Recipe:

11.5g Coffee : 200ml Filtered Water @92ºc

Pouring Structure:

0:00s | 0-60g (60g pour)

(gentle swirl)

0:45s | 60-120g (60g pour)

1:15s | 120-200g (80g pour)

(gentle swirl)

Total brew time: 2:45s - 3:00s.

Aeropress

Recipe

1:17 ratio

Inverted Aeropress & Standard Filters

11.5g coffee dose

200g brewing water @92°c

Brew Guide

Pre-Wet Filter

0:00s | 0-50g (50g pour)

(swirl to soak all the grounds)

0:45s | 50-200g (150g pour)

1:00s | Break Crust, Add Cap, Press Out Air

3:30s | Flip, Swirl, Tap, Press

Tbt: 4:00-4:15s

    1 0

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