Shot by chrsbj
Shot by chrsbj
H&S (Laramie) πΊπΈ
Granito de Oro π¨π΄
(UNKNOWN)
on March 06, 2025
(42 days after roast)
12.5g
in 174.4s
3.9
on Kinu M47 Classic w/ pour over burr
| Url | https://hscoffeeroasters.com/products/colombia-granito-de-oro |
| Name | Granito de Oro π¨π΄ |
| Note | Coffee overview A stunning, high-acidity and high-intensity offering from producer Fabio Nelson. This coffee is electric in the cup due to its variety β Caturro Chiroso β and its extended washed process. The cup remains clean throughout, and this combination of factors will jolt the palate with a bewilderment of tropical acidity. Intensity seekers, this is your early front-runner for COTY. The variety also offers a deep botanical florality lurking under its stimulating acidity. Coffee flavor profile Pineapple, Hawaiian punch, blackcurrant. Acidity: tropical Sweetness: juicy Body: botanical Brewing evaluation Rest: 30+ days recommended Filter eval day 1: Gabi Standard Recipe of 1:18 shows an electrifying cup dominated by high-acidity tropical fruits. The cup is very punchy and tart, with clean notes. On cool, some botanical florality exists underneath the acidity, reminding of walking through a botanical garden full of tropical flowering plants. Filter eval day 15: Gabi Gentle Recipe of 1:16.7 shows a punched-up cup with increased intensity, and a shorter, cleaner finish. The listed notes are quite clear, and nicely defined, and the botanical finish is greatly diminished. An excellent cup more in-line with what we want to present with this coffee. We use 60 hardness, 20 buffer water heated to 198F in all of our recipes. Information Farm: Granito de Oro Producer: Fabio Nelson Region: Antioquia Country: Colombia Variety: Caturro Chiroso Process: Extended washed Process details: After picking, coffee was depulped and fermented in open stainless steel tanks with the mucilage intact for 120 hours. After fermentation, the coffee was washed, then dried for 4β5 days until they reached a moisture content of 10β12%. Caturro Chiroso: The Chiroso variety, commonly grown in Urrao, Antioquia, Colombia, is a rare and intriguing coffee with origins that remain uncertain. Once thought to be a mutation of the Caturra variety, genetic studies now suggest a connection to Ethiopian landrace varieties, reflecting its complex heritage. (Qima Coffee) Sourcing: Qima Coffee |
| Weight | 62.5 |
| Bean mix | SINGLE_ORIGIN |
| Roaster | H&S (Laramie) πΊπΈ |
| Aromatics | Pineapple, Hawaiian punch, Blackcurrant |
| Roasting date | 2025-03-06T07:43:00.000Z |
| Decaffeinated | false |
| Bean information farm | Granito de Oro |
| Bean information farmer | Fabio Nelson |
| Bean information region | Antioquia |
| Bean information country | Colombia |
| Bean information variety | Caturro Chiroso |
| Bean information processing | Extended Washed |
| Config uuid | 02481b75-c313-4cdb-b994-1cc27a0f2c59 |
| Config unix timestamp | 1744875931 |
| Brew time | 173 |
| Grind size | 3.9 |
| Vessel name | LilyDrip Aroma Seeker |
| Grind weight | 12.5 |
| Brew quantity | 201.6 |
| Vessel weight | 197 |
| Brew temperature | 92 |
| Pressure profile | x5 equal pours |
| Brew quantity type | GR |
| Coffee blooming time | 30 |
| Brew beverage quantity type | GR |
| Name | Kinu M47 Classic w/ pour over burr |
| Tds | 30 |
| Name | SkΓΌma RO |
| Tds type | PPM |
| Name | Tsubame Kalita Wave Copper |
| Type | KALITA_WAVE |
| Style type | POUR OVER |