Sufikafe
Wild Blackberry Bourbon Colombia
Grind type:Kernel
Quantity:
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Grind type:Kernel
Quantity:
Grind type:Kernel
Quantity:
The flagship of our catalog. Microlot of Bourbon from Marlon Rojas at Finca La Reserva (Huila), with a washed co-fermented process in two phases that extracts all the character of the berry fruit from which it takes its name. A lively, juicy, and floral cup.
Details
| Country | Colombia |
| Region | Huila, Pitalito — Bruselas |
| Farm | La Reserva |
| Producer | Marlon Rojas Pérez |
| Variety | Bourbon |
| Process | Washed co-fermented (96 h submerged + 48 h in mucilage + 15 days of solar drying) |
| Altitude | 1,700–1,900 masl |
| Tasting profile | Wild blackberry, raspberry, lime, peach, rose petals, purple grape |
How to prepare it in V60
| Dose | 15 g of coffee |
| Water | 250 g at 92–94 °C |
| Grind | Medium (similar to table salt) |
| Total time | 2:30 – 3:00 min |
Steps:
- Pre-infusion (bloom): 30 g of water, wait 30 seconds.
- First pour: up to 150 g, in slow circles. Reach 1:00.
- Second pour: up to 250 g. Reach 1:30.
- Drain: between 2:30 and 3:00 min total.
Serve and let it cool for a couple of minutes: the tasting notes open up as the temperature drops.
About the producer
Finca La Reserva is located in Pitalito (Bruselas sector), one of the highest and most renowned areas of Huila. Marlon Rojas Pérez works microlots with an obsessive attention to process, controlling times and temperatures in fermentation to shape very specific aromatic profiles.