Sale ends in:
A sweet, clean, and balanced coffee with a juicy body. Fragrance of vanilla, mango, lemongrass, and raisins, giving way to honey, blueberries, and muscovado sugar when in contact with water. In the mouth, we find honey, lemongrass, and vanilla, with lactic acidity and a smooth and clean aftertaste of honey and cocoa.
Please refer to the status bar at the top of the page for time and orders remaining for this particular sale. Tikumi is a reseller and not affiliated with the brands we sell.
Shipping cost is as low as $10 which includes both international and domestic shipping. See checkout for more details. Once the sale ends, the coffeehouse will start working on our order. Although unlikely, please expect a short delay for international shipping due to COVID-19. Once the coffee reaches the U.S., you will receive your order within 3 business days.
The San Luís farm, located in Tolima, Colombia, is operated by a family. Omar Arango is a third generation producer, who has managed the farm for almost 30 years. It has been 24 years since he turned his farm into 100% organic, certified by the Biotrópico company, with an agroforestry production system that replicates Ethiopian coffee crops. Its main objective was to create an autochthonous variety of the farm that today it calls FSL.
Once the cherries are picked, a float sorting process is carried out to discard the immature cherries before being processed. This is followed by a 24-hour fermentation in cherry under anaerobic conditions in GrainPro bags. The coffee is then pulped and gently serpentine washed for 18/20 hours. The coffee is dried in the sun for 12-15 days in African beds inside a canopy until it reaches 15% humidity, then it is finished mechanically drying in silos until it reaches 11% humidity.
We use 15 grams of medium ground coffee and 260 grams of water at a temperature of 204.8ºF. We pour the water into 2 pours. One of 50 grams, we wait 30 seconds and then we pour the rest of the water until we reach 260 grams. The total infusion time should be between 2 and a half minutes and 3 minutes.
Please bear in mind that it can change depending on the coffee machine you are working with, the grinder, and the water you are using.
Our method: V60
Our mill: EK43
Our water: Osmotized, 93ppm
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