Our Lucero de Colombia comes from small family farms located in the city of La Celia, in the department of Risaralda, Colombia. This coffee is produced on family farms with an average surface area of 2.5 hectares. Small-scale producers pick and process their coffee in their own micro-humidity mills, then dry it themselves, usually on raised tables inside solar dryers that protect them from rain.
The aromas of this coffee are really reminiscent of a jam or a cooked red fruit. Its body and depth make it perfect for espresso and its slightly sweet appearance really makes it come out to its fullest in milk-based drinks.
Although I recommend filter brewing to fully enjoy the coffee's aromas, here is an espresso recipe that brings out the body, velvetiness and jammy flavors of coffee. I usually use a 2.5:1 ratio (18g in 45g out) but, with this coffee, I really enjoyed the body and full-bodied appearance of a 2:1 ratio. This is a coffee with a bit of acidity despite the medium roast, so I invite you to try a 2:1 ratio but increase the ratio to 2.5:1 if you want a little more bitterness and body.
- 18 g of coffee
- 36 g of extraction.
- All in 30-35 seconds
For the pour-over, I particularly like to prepare this coffee with the Timemore Crystal Eye. This washed coffee tends to flow more slowly than our other coffees in the classic range, given its high density. I therefore like to use the Crystal Eye since the exposed bottom allows the water to flow without limitation and allows me to use the same grind as usual and obtain an equivalent extraction time. Also, I slightly reduce my water temperature, this coffee being darker than I usually drink. So here is the single-serving recipe that I use for Eldorado Canário:
- 15 g of coffee
- Water at 194 degrees Fahrenheit (90 degrees Celsius)
- 50ml bloom for 30-45 seconds
- Total volume of 240 ml (in two pours of 100 ml after bloom)
- Total brewing time of 3 minutes