Seasonal Features

Luz Helena Salazar Natural






ELEVATION 1400-1500m

TASTE guava, blackcurrant, cocoa









What’s interesting about this coffee? An exotic profile of the castillo varietal involving an extended, multi-step controlled fermentation. Intense, fruit driven aromatics and tropical fruit complexity.

Grown by Luz Helena Salazar at Finca Maracay, this coffee was picked and transported the same day to La Pradera processing station.

This lot was exposed to a dry anaerobic fermentation of 24 hours, then placed inside hermetically sealed bags for 60 hours, maintaining an extended cold fermentation by submerging the bags in a water bath.

Later the whole cherry was placed on raised beds and slowly dried until ideal moisture content was achieved.

Brewing Recipes for Colombia Natural Luz Helena Salazar

Hario V60 Dripper

15g coffee ground medium (mid setting on Baratza Vario)
250g water @200F
Hario V60 paper filter

Fold edge of paper filter and place in dripper. Place dripper on carafe and rinse paper and carafe. Discard water.
Pour ground coffee into dripper. Set dripper and carafe on scale and tare to zero. Start timer.
With a gooseneck kettle, pour 30g hot water onto coffee. Wait 30 seconds for coffee to degas. In a circular motion starting from the centre, slowly pour 100g of water onto coffee. Pour remaining water into dripper. Aim for a total brew time of 2 mins 10 seconds.

Tasting notes: Jasmine, Guava, Blackberry, very aromatic

French Press

23g coffee ground coarse (coarsest setting on Baratza Vario)
400g water @200F

Preheat carafe with hot water and discard water.
Pour ground coffee into carafe. Place carafe on scale and tare. Set timer. Add 100g of water to coffee. Stir to fully saturate all the coffee.
Pour remaining 300g water into carafe. Cover with lid. When timer reads 3 minutes, press plunger and serve.

Tasting notes: Tangerine, Citrus Peel, Caramel, Dark Chocolate

Drip Coffee (Keurig with Reusable Pod)

12g coffee ground medium fine
200g water

We used a Keurig reusable pod to demonstrate that you can brew really good coffee on a simple drip coffee maker at home. Though you can’t control the temperature of the water on a drip coffee maker, you can however make adjustments to the amount of coffee, the size of the grind and the amount of water that will brew your coffee. Tweaking these 3 factors can help you brew a really good cup of coffee on a simple machine. I used a Keurig and a reuseable pod to brew one 200ml cup of coffee for this demonstration.

First, I like to run my Keurig with just water to heat the machine. Also, this helps to clean out any leftover residue from a previous brew.

Pour 200g cold water into water reservoir.
Add 12g ground coffee to re-useable pod. Tamp lightly with back of spoon and make an indentation (i just used a skewer) in the middle of the coffee bed the same size as the hole on the pod’s lid. This helps the water fully infuse through the entire pod. Close lid on pod and place in brewer. Close the brewer cover and press brew button.