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Archive: Colombia Oswaldo Toro
Banana Candy & Guava
Origin
Bruselas, Pitalito
ELEVATION
1800 MASL
PROCESS
Adv Natural
VARIETY
SL 28
THE DEETS
WHERE’S OSWALDO? HE’S RIGHT HERE!
Oswaldo Toro produces world-class coffee at his farm Los Cedros. Oswaldo spent years learning from Nestor and Adrian Lasso at Finca El Diviso before starting his own farm nearby. This lot is an SL28 that undergoes 24-hour oxidation followed by 48-hour anaerobic fermentation. It’s then submerged in mosto for another 12-hour fermentation, followed by a 30-minute thermal shock with recirculated mosto. It’s then dried to 10.5% moisture. The result is a wildly delicious coffee with notes of banana candy, guava, and white sugar.
BREW RECCS
Aeropress XL
Grind: 0.300mm
Dose: 22g
Water: 350g
TEMP: 205°F
Time: 2:00
TDS: 1.34
Breville Espresso
GRIND: 4
DOSE: 16g
WATER: 36g
TEMP: 205°F
TIME: 0:26
TDS: 9.64
Hario V60
GRIND: 0.425mm
DOSE: 20g
WATER: 320g
TEMP: 205°F
TIME: 3:05
TDS: 1.46
WHAT'S
AGTRON?
Agtron is a scale used to measure the color of roasted coffee by shining light onto a coffee sample and measuring the reflected light to assign a numerical value. It provides an objective way to track roast development and maintain consistency.
