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Colombia Caballero
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Highlights
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Roast: Light
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Origin: Santander, Colombia
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Process: Natural Orange Co-ferment
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Variety: Castillo
Roast: Light
Origin: Santander, Colombia
Process: Natural Orange Co-ferment
Variety: Castillo
Overview
Hacienda Casablanca in the Santander region of Colombia is owned and operated by Liliana Caballero Rojas. Liliana is dedicated to innovation and bringing her adventurous spirit to coffee processing. This Castillo lot was co-fermented with oranges to enhance its flavors, blending the sweet essence of oranges with Castillo's unique character. The outcome is a delightful coffee with lively citrus notes, a smooth balance, and a luxurious texture. We tasted herbal citrus tea, caramel, and orange.
Details
Bag Size: 250 g (8.8 oz)
Roast: Light
Origin: Floridablanca, Santander, Colombia
Elevation: 1,550 MASL
Variety: Castillo
Process: Natural Orange Co-Ferment
Roaster Tasting Notes: Maple, Caramel, Zesty Orange Peel, Sweet Panela, Pistachio
We Tasted: Herbal Citrus Tea, Caramel, Orange
Roasting Schedule
Immigrant Culture is a true roast-to-order operation. All orders are roast-to-order, and shipped promptly off of roast
Fellow's Unique Selection Process
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn't want to do it.
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About Immigrant Culture
Founded in 2022, Immigrant Culture is a small-batch coffee roaster based in Charlotte, North Carolina. Their exceptional coffees are selected through blind tasting and personally visiting every farm they work with.
Brewing Guidance
Pour-Over Recipe
Coffee: 20 g ground at 4.1 on Ode Gen 2 or 4.2 (inner 1) on OpusWater: 260 g at 200°FSteps:1. Bloom 50 g - give a couple of aggressive swirls to saturate2. At 0:45, pour up to 160 g - give a couple of swirls to even out the bed3. At 1.30, pour up to 210 g4. At 2:00, pour up to 260 gTotal brew time should be 2:50 - 3:15, depending on the water temperature and grind size