URBANIA x ZAB
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$25.00
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$25.00
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STRAWBERRY JAM + ICED TEA + LEMON
The cherries first undergo a pre-fermentation for 24 hours in bags, followed by another 24 hours in cherry. After depulping, the beans ferment anaerobically for five days with dehydrated strawberries, infusing rich, fruity flavors. After a careful 10-day drying process, they stabilize their aromas for another 5 days. The result? A coffee with vibrant notes of strawberry, milk chocolate, and a hint of malic acid – a true masterpiece that reflects Brayan's dedication and expertise at every step.
Brayan Alvear, a native of Acevedo, Colombia, grew up with his hands in coffee. From a young age, he learned the craft alongside his father on the family farm, and today, he continues the tradition with his own son. Together, with 60 passionate producers, Brayan is determined to share the excellence of their coffee with the world. Through his partnership with Forest and the Ancla processing facility, each cherry receives royal treatment, resulting in a coffee with bold and refined character.
| ORIGIN | Acevedo, Huila, Colombia |
| PRODUCERS | Brayan Alvear |
| FARM | Las Palmas |
| VARIETAL | Castilla, Caturra and Colombia |
| PROCESS | Washed, co-fermented anareobically with strawberries |
| ALTITUDE | 1400 to 1600 MASL |
| PARTNERS | Forest |
| LOT SIZE PURCHASED | 144 kg |
| PRICE DELIVERED | 15.85$ CAD/LB |
| RELATIONSHIP | 1 year |
The Pledge : transparency.coffee
| GROUND COFFEE | 18 g |
| COFFEE IN THE CUP | 36 g |
| EXTRACTION TIME | 26 sec |
Recipes
Ingredients:
- ¼ oz of fresh lemon juice
- 4 oz of tonic water
- 1 double espresso
- 6 to 8 ice cubes, depending on the size of your glass
- 1 lemon zest (optional)
Required Equipment:
- Espresso machine
Steps: 1. Brew an espresso. 2. In a glass, mix the tonic water and lemon juice. 3. Add the ice cubes to your favourite glass (there should be about ¾ inch of space left in the glass). 4. Pour the hot espresso on top (it will foam a bit, but the coffee will stay slightly separated from the tonic, giving it a nice "spritz" look). 5. Place a lemon zest on top (optional, but highly recommended). 6. Enjoy!
Ingredients: 15 g of ground coffee 250 g of hot water at 96°C
Required Equipment: V60 1 coffee filter
Steps: 1. Rinse the filter with hot water. 2. Add 15 g of ground coffee to the V60. 3. Start your timer and quickly pour 40 g of water over the coffee. Stir vigorously to evenly wet all the grounds. 4. Let it rest for 30 seconds (pre-infusion). 5. Between 0:30 and 1:00, pour 110 g of water. At 1:00, your scale should read 150 g. 6. Let it rest for 15 seconds. 7. At 1:15, pour 100 g of water over 30 seconds. At 1:45, the scale should show 250 g. 8. Make 2 gentle circular movements with the V60 as soon as you finish pouring the water. 9. The water should be completely drained between 2:15 and 2:20. 10. Enjoy!
Ingredients: 13 g of ground coffee 250 g of hot water at 96°C
Required Equipment: Aeropress 2 coffee filters
Steps: 1. Insert 2 filters into the Aeropress filter holder and close it. Place the immersion chamber on a carafe or a cup. 2. Add 13 g of ground coffee into the immersion chamber. 3. Start your timer, quickly pour 100 g of water into the Aeropress, then stir vigorously. 4. Next, quickly add 150 g of water, then place the plunger in place, without pressing. 5. Let it steep until the timer reaches 1:30. 6. At 1:30, make 3 gentle circular movements with the Aeropress, then let it steep until 2:00. 7. At 2:00, press the plunger slowly for about 30 seconds. 8. Enjoy!