⚡NEW⚡ Colombia Antioquia Medellin Supremo EP

From $18.00

Fresh Single Origin Coffee Delivered to Your Door.

ROAST LEVEL: Filter Roast: Light Medium(❸) – Medium Light(❸+⅓)

ROASTED COLOR: #56 – #53(Agtron)

WEIGHT LOSS: 13% – 14%

IN THE CUP: Acidic, Winey, Sweet, Juicy, Floral, Fruity Aroma, Light-Medium Body

This Colombia coffee is filter roast single origin coffee, roaster’s pick, hand selected by the fine folks who source, cup, and roast. This is designed for any filter method, plunger, aeropress or pour over. It’s seasonal, changing throughout the year as fresh crop coffee arrives into the country. We look for specialty coffee lots that are sweet, clean,  juicy, with unique and memorable flavour.

  • EP – European Preparation means that green coffee was sorted by hand to remove any defective beans and foreign material. Which is 100% above screen 15; allows a max. of 8 defects per 300g (by contrast an ‘American Preparation’ is 100% above screen 13, and allows 23 defects per 300g, but only for washed arabicas).
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Description

Roasted Every Monday and Tuesday

  • Origin: Colombia
  • Region: Medellin
  • Department: Antioquia
  • Screen Size: 17/18
  • Altitude: 800-1900 masl(meters above sea level)
  • Crop: 2023
  • Varietal: Bourbon, Typica, Colombia Catura
  • Processing: Washed
  • Internal Cupping Score: 83
  • Tasting Notes: Stone Fruit(Peach, Pear), Caramel, Apricot Jam, Floral and Bright Acidity, Sweet, Clean

 

FILTER COFFEE BREW GUIDE

Brewing Ratios – 1:17 (SCAA’s Golden Ratio)
Water 250ml 500ml 750ml 1L 1.25L 2L
Coffee 15g 30g 45g 60g 90g 120g
  • AeroPress: 14g Coffee – 200g Water(96’C) – Brew Time: 2 mins
  • Hario V60: 18g Coffee – 300g Water(94’C) – Brew Time: 2:30-3 mins
  • Plunger: 20g Coffee – 330g Water(96’C) – Brew Time: 5 mins
Grind Settings
Fine  Like Flour, best suited for Espresso and Stovetop
Medium  Like Table Salt, generally suited to Paper Filters – AeroPress and V60
Coarse  Like Raw Sugar, generally suited to Mesh Filters – Plunger
  • Tips: Grind finer if the coffee tastes too acidic – Grind coarser if it is too bitter

 

Lucas Coffee’s Roast Level

Roast Level Discharged Bean Temperature Point of Roasting Phase In the Cup

Medium-Light

201’C – 204’C

Last Stage of 1st Crack

Acidic, Winey, Sweet, Juicy, Floral, Fruity Aroma, Light Body

Medium

205’C – 210’C

Within 1 minute after 1st Crack finished

Soft Caramel, Ripe Fruit, Characteristics can be well preserved. Light-Medium Body
Medium-Dark / Dark-Medium

211’C – 214’C

Between 1 and 2 minutes after 1st Crack finished, just before 2nd Crack begins

Moderate Acidity, Sweet and Mellow Caramels, Balanced Medium Body

Dark

215’C – 218’C

Between just after 2nd Crack begins and Early moments of 2nd Crack

Bitter Sweet, Chocolate, Nutty, Spicy, Heavy-Syrupy Body

Vienna

220’C

Middle of 2nd Crack

More Bitter Sweet, Caramel, Acidity Muted, Smoky, Light Surface Oil, Heavy Body

 

* We find our Single Origin Coffee tastes best from the 5th day to 2 weeks after roasting.

 

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