Chiroso Washed Las Perlitas

CHF 21.00

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Size 200g 1kg

Roast Filter Espresso

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Product details

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Coffee drying tunnel overlooking steep green coffee farms in Antioquia, Colombia

A washed Chiroso from Las Perlitas in Antioquia, Colombia, sourced through Coffee Quest. Smallholder deliveries are cupped separately and combined when their profiles complement one another.

Bright, juicy and sweet, with orange, prune and almond in the cup. We roast it to work beautifully as both filter and espresso.

Brew guidance

Brew this coffee.

Filter

Our starting recipe

Rest the coffee for around 14 days after roasting.

Water: Soft and balanced, around 60-100 ppm TDS. Favour magnesium, balance with calcium and keep bicarbonate low.
Dose: 16 g coffee to 260 g water.
Grind: Medium-fine, around 25 clicks. Adjust for a total brew time of 2:30-3:00.
Brewer: Use a conical brewer such as a V60 or Vector, or a flat brewer such as an Orea or Solo.
Temperature: 92-94 C.

Pour structure

Bloom Pour 60 g and wait 40 seconds.
Second pour Add 100 g. Aim for the drawdown to finish around 1:25.
Final pour Add the last 100 g when the bed is nearly dry. Pour from a medium height for a little agitation.

Total brew time Around 2:45.

Troubleshooting

If the cup is sour or thin, grind finer. If it is bitter or dry, grind coarser.

Espresso

Start here, then dial by taste

Rest the coffee for at least 21 days after roasting.

Water: Around 120 ppm TDS.
Dose: 18 g in, 42 g out.
Grind: Espresso-fine. Dial for the target yield in 25-30 seconds.
Temperature: 95 C.
Brew time: 25-30 seconds.

Troubleshooting

If the shot is sharp or thin, grind finer. If it is dry or bitter, grind coarser. Keep the dose and yield steady while you adjust.

At origin

Chiroso Washed Las Perlitas

Chiroso Washed Las Perlitas

Where each coffee begins.