Colombia Aponte
Green Apple ◦ Maple ◦ Prune
Green Apple ◦ Maple ◦ Prune
Green Apple ◦ Maple ◦ Prune
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Bring water to 208 F.
Place two filters in the cap and rinse with 1-2 oz of hot water.
Set the aeropress up inverted.
Place the coffee in the bottom of the aeropress and shake to level off.
Pour 75g of water to cover the coffee. After pouring, use the stir stick and mix the slurry to ensure all the grounds are wet.
Place the plunger back in to create the airlock.
Allow it to bloom for 45 seconds.
Remove the plunger and pour the remaining 125g to bring you to 200g.
Stir the coffee and place the plunger back.
Let it steep until you reach 2:00 min.
Slowly press the plunger down until you hear a hissing sound. You should finish around 2:30 min.
If the coffee is too strong for your liking, add an extra 24-40g of water to the finished brew.
More Info
Most coffees from Colombia are processed using the traditional washed method. This lot, however, goes through a more complex honey process that involves leaving the bean to dry in its mucilage for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process. The producers of this region, an indigenous community called the Inga, were part of the northernmost Inca empire, which colonized the south of Colombia in the late 14th century. Land here is communal, and the population is ruled by a “cabildo” or group of elders who make sure ancestral traditions are upheld. The population of this area have unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region.