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    Colombia Roberto Martinez

    Size

    Sweet and bright aroma, taste of muscat and mandarin orange, rich sweetness like caramel

    Profile

    Colombia Roberto Martinez (Light Roast)

    Country Colombia
    Process Natural
    Region La Esperanza, Camberos, Pitalito, Huila
    Variety
    Pink Bourbon
    Altitude
    1750m
    Flavor note Muscat, Blood orange, Caramel, Berry juice
    Barista's comment Sweet and bright aroma, taste of muscat and mandarin orange, rich sweetness like caramel.

     * 500g / 1kg packaging will be in our wholesale bags.


    A lot of interesting studies have been going on in Colombia’s major coffee producing areas in recent years, examining varieties of coffee processing along with the classic washed and natural processes.
    As is often the case with many other fruits, it is widely known that coffee cherries grow bigger with more goodness such as bright acidity, sweetness and flavors if they are in a high-altitude environment that has a big temperature difference between day and night. This particular set of conditions sounds pretty crucial for a successful coffee production, but actually, it is not necessarily so. There are so many wonderfully delicious coffee classified as specialty coffee produced in places without many highlands, such as Brazil and Colombia, and that’s where human knowledge and skills come in- a fine selection of coffee varieties and knowing how to process them.

    By selecting and applying the right process, we can actually achieve even more than what nature can. This Roberto Martinez is one of those cases, and the complex fruity flavor is brought out by 38 hours of fermentation in a plastic bag before the drying process, then the cherries are dried slowly in a greenhouse for 20-25 days instead of the regular sun-drying.

    In the roasting process, we paid close attention especially to the gas control of the second half. We started turning the gas down from quite early on, but with enough heat left to go on. We recommend grinding this coffee fine to bring out the sweetness and the body. AeroPress would be a perfect match to brew a cup full of deep and intricate fruitiness.

     

    Our Roasting Schedule
    We roast all of our coffee in Kyoto, at our Fushimi Inari roastery, twice a week on Thursday and Sunday.
    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (please note that our fulfilment operation closes on weekends.). The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!
    *Please note that any order made after 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.

    Customer Reviews

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    Enjoyable

    Brewed v60 with Sibarist filter on a medium/coarse grind at 1:15.

    Very bright clean fruity flavors arrive immediately and linger into a sweetness as it develops. Delicious coffee and worth the premium price.

    Our Roasting Schedule

    We roast all of our coffee in Kyoto, at our Fushimi Inari roastery, twice a week on Thursday and Sunday.

    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (please note that our fulfilment operation closes on weekends.).

    The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!

    *Any order made after 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.

    Green Beans

    We understand the quality of the raw material determines most of the quality of the end product. That is why the selection of green beans, and knowing the source and traceability is so important to us.

    We work with only reputable green bean importors - Cafe Imports, Nordic Approach, Umi no muko, along with directly sourcing from mirco lots from around the world. We make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.

    Our Roast

    At Kurasu we roast with a 6 kg semi-hot blast type roaster made by a Dutch manufacturer, Giesen.

    The roaster helps us roast a coffee with a soft, complex flavour and texture.

    Coffee beans are naturally fragrant and have fresh and juicy acidity and sweetness of fruits. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.

    Quality Control

    We roast 2-3 times a week - at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.

    We pay close attention to the batches we adjusted the roasting profile for and any batches that show readings with any difference to usual.

    Roasting is an ever evolving process for us. There's always some small adjustments that can be made and we strive for ship out the best roasted coffee we can possibly produce.

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