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Shot by chrsbj
Shot by chrsbj
Boo! 🇧🇪 (Brussels)
Fincas 575 🇨🇴
(UNKNOWN)
from February 02, 2026
(32 days after roast)
12.5g
→
201.0g
(1:16.1)
in 130.6s
60
on DF64 w/ SSP multipurpose burrs
| Bean: Url | https://boomoderncoffee.com/products/colombia-fincas-575 |
| Bean: Name | Fincas 575 🇨🇴 |
| Bean: Note | £15/250 (£60/kg) Discounted to £12.75 (15%) The Story This coffee marks the beginning of a collaboration we’ve been dreaming about for a long time: our first coffees sourced with LaREB (La Real Expedición Botánica). LaREB is a truly unique project in Colombia, the only fully independent supplier operating directly from farm level. They grow, process, finance, cup, and export their coffees themselves, removing unnecessary intermediaries and allowing terroir, craft, and tradition to speak clearly in the cup. This lot comes from Fincas 575, LaREB’s own farm in Northern Tolima, and features the CR-95 cultivar. It’s a coffee built on patience and restraint, where processing is used to enhance, not overwrite, the character of the coffee. Sweet, clean, and deeply comforting, this is a natural coffee that feels deliberate and refined rather than loud, exactly the kind of seasonal release we love. The Process This coffee follows LaREB’s “natural-de-siempre” approach, a modern interpretation of traditional natural processing, executed with extreme care and precision. Only overripe cherries are selectively picked before undergoing a 72-hour in-husk resting phase in enclosed containers, creating a controlled anoxic fermentation environment. Drying then takes place inside a greenhouse over an extended period of 45 days, followed by a two-week stabilization phase. This slow, gentle drying preserves sweetness, enhances mouthfeel, and maintains remarkable clarity for a natural coffee. The result is a coffee scoring exceptionally high for sweetness, mouthfeel, cleanliness, and complexity, while staying elegant and balanced. The Cup Sweet, creamy, and beautifully composed. In the cup, we found a dessert-like profile reminiscent of stracciatella ice cream, layered with strawberry and wild berries. The acidity is soft, supported by a creamy, coating mouthfeel. Despite the extended fermentation and long drying, the cup remains impressively clean and controlled, a natural coffee with depth, sweetness, and calm confidence. Recipes Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are variables that can affect your final cup, so use these as starting points. Espresso: Brewed on a Linea Mini R with water around 100 ppm and a Mahlkönig X54 grinder. We like this coffee at 18g in, 40g out in around 30 seconds, highlighting sweetness and texture. Filter coffee: Brewed with a plastic V60, CAFEC ABACA filters, and Third Wave Water light roast water. We recommend 15g coffee, 92°C water, and a medium grind size. 0:00 – Pour 50g and bloom for 45 seconds. 0:45 – Pour to 150g in slow circles. 1:25 – Pour to 250g. Total brew time: 2:15–2:30. |
| Bean: Weight | 125 |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Roaster | Boo! 🇧🇪 (Brussels) |
| Bean: Aromatics | Stracciatella Ice Cream, Strawberry, Wild Berries |
| Bean: Roasting date | 2026-02-02T15:54:00.000Z |
| Bean: Decaffeinated | false |
| Bean: Bean roasting type | FILTER |
| Brew: Brew time | 130 |
| Brew: Grind size | 60 |
| Brew: Vessel name | LilyDrip Aroma Seeker |
| Brew: Grind weight | 12.5 |
| Brew: Brew quantity | 201 |
| Brew: Vessel weight | 197 |
| Brew: Brew temperature | 90 |
| Brew: Pressure profile | Orea: The mid |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 60 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | DF64 w/ SSP multipurpose burrs |
| Water: Tds | 30 |
| Water: Name | Sküma RO |
| Water: Tds type | PPM |
| Preparation: Name | Orea 01 Brewer Steel |
| Preparation: Type | OREA |
| Preparation: Style type | POUR OVER |