Yulieth, Espresso from Colombia

Yulieth - Coffee Info

How we prepare the coffee

A truly beautiful orange-fruity, floral and invigorating espresso that, with the flow profile, creates a heavenly sweetness-acidity balance. Be sure to let it cool down a bit to get the full force of this balance!

The standard 9 bar profile convinces us with a slightly larger drink ratio of 1:2.5 (almost 1:2.6), using 19.5 g. Michel's gut feeling to use slightly less coffee than the usual 20 g for light roasts has not let him down. With 20 g, the very high and smooth acidity almost tips into sourness. You should definitely try it! We like the cup best at an extraction time of 27-31 seconds. The aroma is reminiscent of a spring flower meadow, and the taste adds notes of dried oranges and apricots. The structure of the coffee is extracted so perfectly, the base flavors are in harmony with the creamy texture.

The flow profile brings this sweetness-acidity balance to an entirely different level. The aromas and flavors are less floral, but all the more stone fruity. The extremely high fruit sweetness reminds us of very ripe apricots, even apricot jam. The acidity is like that of a ripe lemon, so equally sweet. Here too, be sure to let the cup cool down so the interplay of the base flavors can present itself even better.

Why does the coffee taste the way it does?

This coffee comes from Huila in Colombia, more specifically from the municipality of Palestina, at an altitude of 1680 meters. The Pink Bourbon variety is grown here.

The coffee plants grow under shade trees such as guayabo, guamo, caímo, banana and plantain plants, citrus trees, and eucalyptus.

The cherries are harvested by hand and then passed through a flotation system to remove beans with low density and defects. They are then pulped and fermented for 30 hours. Afterward, they dry for 15 days under optimal conditions in drying facilities.

Why did we buy this coffee?

Villa Pastora farm was founded in the 1980s by Pastora Anacona, the grandmother of Yulieth and Gerson. She planted the first coffee trees, laying the foundation for a family tradition that is now being continued in the third generation.

The family farm stands for the hard work and dedication of the Mora Ortega family, who specialize in producing differentiated and high-quality coffees. A key role was played by Álvaro Mora, the father of Yulieth, who continued and expanded the legacy.

The farm employs approximately eight people from the region and supports other coffee producers by offering advice on post-harvest processes. Additionally, the family purchases coffee cherries from neighbors to process them carefully.

How do we roast this coffee?

We roast the coffee as a 20 kg batch on our 30 kg Giesen roaster. With a total roast time of 11:50 and a development time of 1:46 minutes, we bring the coffee into first crack at 10:04 minutes.

The roast starts at a charge temperature of 187.2°C and ends at 190.2°C. During the first phase, we work with high energy input to keep the coffee stable through the drying phase.

After first crack, we gradually reduce the energy and allow the coffee to develop in a controlled manner. The development time represents 14.9%.

Shipping via coffee letter also available

All our coffees can be ordered in the form of a coffee letter. It is treated like a regular letter and lands in your mailbox. This reduces the postage for 250g coffee from 7 to 2.5 francs. At checkout, you can choose between the options coffee letter, A-Post, and B-Post.