Ship from: NJ

Position: INSTORE

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SOURCED FROM
Huila, Colombia
PRODUCER
El Ventilador
Yesid Galindo
ELEVATION
1600 to 1600 meters
VARIETALS
Bourbon
PROCESS
Natural, Patio Drying
HARVEST
June - August
CUPPING NOTES

THE SOURCE

El Ventilador is a 11 hectare specialty coffee farm located 1600 meters above sea level in Pitalito, Colombia ...
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IN THE CUP
ROAST ANALYSIS
After tasting a sample roast of this anaerobic natural that had highlighted notes of apricot, kiwi, and strawberry present in the cup I was excited to have the opportunity to do a production roast of this coffee on our Diedrich IR-5 ...
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BREW ANALYSIS
A silky delicate body with crisp, mild acidity ...
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ABOUT

El Ventilador is a 11 hectare specialty coffee farm located 1600 meters above sea level in Pitalito, Colombia. Yesid Galindo has owned El Ventilador for over 30 years. He named the farm El Ventilador, the fan, since the farm gets a good amount of wind through the entire year. Yesid Galindo employs 10 people throughout year and up to 30 people during harvest.

Yesid previously only produced washed coffees, however, he has recently expanded to producing anaerobic coffees as well. Processing for this anaerobic pink bourbon is done at the El Ventilador. This lot is processed over 5 days in a slow fermentation to give more intense flavors while still maintaining the varietal profile.

  • Royal NY's Scoring

    Acidity:

    High

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Apricot
Jam
Kiwi
Strawberry

  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    4:56
    First Crack
    9:40
    Roast Duration
    12:28
    Development Time
    2:48
ROAST ANALYSIS
After tasting a sample roast of this anaerobic natural that had highlighted notes of apricot, kiwi, and strawberry present in the cup I was excited to have the opportunity to do a production roast of this coffee on our Diedrich IR-5. I charged at a lower temperature so I could apply more heat up front of the roast and avoid any kind of scorching. This approach did benefit me through the duration of the roast as I was able to increase the airflow in the drum to 50% and not lose momentum through color change. This Colombian offering took on color at a slow and awkward pace. This has been my experience with coffees processed as an anaerobic as they will take color unevenly. As I moved forward in duration, the color smoothed out very nicely. First crack was gentle and light and stayed gentle and light as I moved through first crack and beyond. Aromas of kiwi and apricot were present during the development phase. It was important to stay focused on rate of rise and heat application to avoid any kind of stalling out. I did not want to apply extra heat unless it was necessary. The approach I took charging lower and applying a larger percentage of heat earlier gave me the momentum to lower my heat application before first crack allowing the coffee to develop with momentum at a solid rate of rise without having to increase heat. This approach benefited the coffee on the cupping table as the roast was clean and integrated. There was no distortion or roast within the cup.


  • Brew Style
    AeroPress
    Coffee : Water Ratio
    1:06
    Grind Size
    EK-43 #9
    Total Brew Time
    2:00
BREW ANALYSIS
A silky delicate body with crisp, mild acidity. Cohesive and complex layered fruit notes of kiwi, apricot, strawberry, and raspberry lemonade developing into a creamy mouthfeel and sweet finish.