Red apple and panela from one family's farm above the Magdalena
Tasting notes
Red apple · Panela · Cocoa nib
Roast: Light-medium
£11.00250 g bag· £9.90 a month
Finca El Mirador is eleven hectares on a ridge above the Magdalena valley. Don Aurelio Ortiz planted the first trees in 1989; his daughter Marisol runs the farm now and has rebuilt the wet mill and the drying house.
They ferment the cherries for a day and a half in tanks in the shade before washing them, which gives the cup its red-apple sweetness. Marisol sends us the lot she likes best each year, and we send back what our customers say.
We roast it a little longer than the Ethiopian, to round out its sweetness. It’s the coffee we recommend if you aren’t sure where to start.
How we brew it
Cafetière, two cups
Coffee
30 g, ground coarse
Water
500 g just off the boil
Time
4 minutes, then 5 more
01Pour all the water over the coffee and leave it for four minutes.
02Stir the crust and scoop the foam off the top with two spoons.
03Wait five more minutes for the grounds to sink.
04Press the plunger just to the surface, not down, and pour gently.
Questions
Is it good with milk?+
Yes: it's sweet enough to hold up in a flat white, with more toffee than fruit.
Is it the same every year?+
Close, but not the same: each harvest is a little different, and we taste it before we buy.
Morning! Ask me which coffee suits your brewer, about subscriptions and postage, the café menu or how to find us.
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