Colombia El Mesón

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  50
• Bright
  40

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. This coffee is at its peak 2 to 3 weeks after roasting. A clean, sweet washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Colombian from Huila Colombia El Mesón is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from the El Mesón farm in Acevedos, Huila, grown at 1,600–1,900 masl. This washed Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. is clean and sweet, with caramel, cantaloupe melon and red currant — a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., approachable filter coffee for brewers who love clarity in the cup. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Caramel · Cantaloupe Melon · Red Currant A clean, sweet cup with a soft, rounded bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., gentle fruit acidity and a smooth, lingering finish. Coffee Details Origin Colombia Region Acevedos, Huila Farm El Mesón Producer Luz Divia Fierro VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Pink Bourbon Processing Washed Altitude 1,600–1,900 masl Roast Level Light Tasting Notes Caramel, cantaloupe melon, red currant About This Coffee El Mesón is a young farm in Acevedos, Huila, producing some of the most expressive washed coffee in southern Colombia. Much of this cup's character comes from the processing: after harvest, the whole cherries rest for 24 hours before depulping. This cherry rest lets the fruit sugars interact more with the seed, building sweetness and deepening the fruit expression. The farm is run by Luz Divia Fierro and her husband Elpidio, part of a younger generation of growers in Huila. In just over a year they have built a careful approach to both cultivation and labour, working with the Pickers Project to ensure skilled pickers are paid above market rates — quality and fairness you can taste in every cup. How to Brew Colombia El Mesón Filter Brewing ratio 1:16 Ground coffee 15g Total water 250ml Water temperature 93°C Brew time 3 minutes Start here, then adjust to taste: if the cup is sharp or sour, grind a little finer; if it tastes thin or bitter, grind a touch coarser. How Much Coffee Is in a Bag? At a filter dose of about 15g per cup, a 250g bag makes roughly 16 cups and a 1kg bag makes around 65 cups . As a single origin light roast, ever