COLOMBIA: LAS DELICIAS

Process: Washed, double fermentation

Producer: Misael Quintero

Varietal: Bourbon, Caturra

Importer: Cosecha Traders

Notes: Milk Chocolate | Orange Zest | Caramel

Dry Dose: 18.0-18.8g

Yield: 35-40g

Time: 25-32s, if you are able to use preinfusion or pull at lower bars of pressure, a 45-55s long shot including a long preunfusion really brings out more funky complexity

Espresso offering as of September 2025

Reminders:

We generally allow our espresso to rest at least 7 days prior to using on bar in order to allow it to off-gas and simplify the dial in process.

Espresso is a brewing method — this coffee will still have enough crisp acidity and sweetness to be a delicious cup via filter, aeropress, french press, cold brew etc.

If you’d like to make a pour over with this particular coffee, give this a try:

Kalita 20g coffee/305g water

0:00 - bloom 50g

0:45 pour to 135g

1:15 pour to 225g

1:45 pour to 305g

drain out at 3:05