Kava: 18 g
Voda: 270 ml pri 95°C
TDS vode: 50 mg/l
Mletje: 650 μm (velikost morske soli)
Blooming: 30 sekund
Čas ekstrakcije: 2 minuti 30 sekund
PRIPRAVA V 5IH KORAKIH
1. Priprava filtra: V V60 dripper položite papirni filter in ga temeljito izperite z vročo vodo. To odstrani morebitni okus papirja in hkrati segreje posodo. Odvečno vodo zavrzite.
2. Dodajanje kave: V izpran filter stresite 18 g srednje mlete kave (velikost mletja podobna morski soli). Poskrbite, da bo kavna posteljica enakomerno poravnana.
3. Blooming – prvi preliv: Začnite prelivanje s 50 ml vroče vode. Nalijte počasi, začnite na sredini in nadaljujte v smeri proti robu. Počakajte 30 sekund, da se kava razplini (blooming).
4. Glavno prelivanje – drugi preliv: Pri skupnem času 30 sekund začnite počasi dodajati 110 ml vode. Prelivajte s krožnimi gibi, začenši na sredini, postopoma proti robu in nazaj proti sredini. Pazite, da enakomerno navlažite celotno kavno posteljico.
5. Zaključno prelivanje – tretji preliv: Pri skupnem času 90 sekund dolijte še preostalih 110 ml vode. Uporabite enak vzorec prelivanja – začnite na sredini in postopoma premikajte tok proti robu ter nazaj proti sredini.
Celoten postopek prelivanja naj bo zaključen v približno 2 minutah 30 sekund.
PRIPOROČILO
Da bi našli popolno skodelico po svojem okusu, lahko doma eksperimentirate z različnimi spremenljivkami. To počnite le z eno spremenljivko naenkrat, da boste lažje razumeli, kako vpliva na okus. Zapisujte si rezultate, da boste hitreje našli popoln recept za svojo kavo.
VELIKOST MLETJA
- Fino mletje (manjši delci) bo podaljšalo čas ekstrakcije in povečalo intenzivnost okusa.
- Grobo mletje (večji delci) bo skrajšalo čas ekstrakcije in ustvarilo lažji, bolj nežen okus.
RAZMERJE KAVA : VODA
- Več kave na enako količino vode bo povečalo intenzivnost okusa.
- Manj kave na enako količino vode bo dalo bolj nežen, uravnotežen okus.
TEMPERATURA VODE
- Višja temperatura (94–96°C) bo poudarila sladkost in telo kave.
- Nižja temperatura (90–92°C) bo zmanjšala grenkobo in dala bolj svetel, kiselkast profil.
BLOOMING ČAS
- Daljši blooming (30–45 sekund) lahko izboljša enakomernost ekstrakcije in poudari kompleksne okuse.
CELOTEN ČAS EKSTRAKCIJE
- Skrajšanje časa (npr. 2:00 min) bo dalo bolj svetlo in sočno kavo.
- Podaljšanje časa (npr. 3:00 min) bo ustvarilo močnejšo in bogatejšo skodelico.
Colombia
LA CABANA
Caturra, anaerobic 200 hours
Expect a true sensory journey – the first sip refreshes with a vibrant note of pineapple and juicy kiwi, which gracefully transition into the sweet aroma of red cherry and rum. The finish is complemented by dark chocolate and subtle vanilla, creating a long-lasting and well-rounded aftertaste.
The coffee has a full, velvety body, lively yet balanced wine-like fruit acidity, and a complex, fermentation-enhanced tropical sweetness reminiscent of candied fruit. Its wild yet elegant nature makes it one of the most unique coffees with a distinctly bold character.
Expect a true sensory journey – the first sip refreshes with a vibrant note of pineapple and juicy kiwi, which gracefully transition into the sweet aroma of red cherry and rum. The finish is complemented by dark chocolate and subtle vanilla, creating a long-lasting and well-rounded aftertaste.
The coffee has a full, velvety body, lively yet balanced wine-like fruit acidity, and a complex, fermentation-enhanced tropical sweetness reminiscent of candied fruit. Its wild yet elegant nature makes it one of the most unique coffees with a distinctly bold character.
Specifications
Taste profile
Pineapple, rum, cherry-cola
Aroma
Roasting profile
Optimum quality
Store coffee in a cool, dry place. For optimum quality, use within 7 days after opening the bag.
Make coffee at home
V60
CHEMEX
Kava: 18 g
Voda: 270 ml pri 95°C
TDS vode: 50 mg/l
Mletje: 700 μm
Blooming: 30 sekund
Čas ekstrakcije: 2 minute 45 sekund
Postopek priprave:
1. Izpiranje filtra: Postavite papirni filter v Chemex in ga dobro izperite z vročo vodo (da odstranite okus papirja in predgrejete posodo). Izprano vodo zavrzite.
2. Priprava kave: V filter stresite 18 g kave (velikost kuhinjske soli) ter poravnajte kavno posteljico.
3. Blooming: Nalijte 70 gramov vode enakomerno po površini kave. Ta preliv naj traja 15-20 sekund, nakar pustite kavo do 40 sekund skupnega časa za "blooming".
4. Glavno prelivanje: Pri času 40 sekund dodajte preostalih 200 gramov vode v dveh delih:
Prvi del 100 gramov vode v krožnih gibih v 15 sekundah prelivanja. Počakajte, da voda skoraj popolnoma odteče.
Drugi del: Dodajte še zadnjih 100 gramov vode z enakim ritmom. Celoten postopek prelivanja naj bo zaključen okoli 2 minuti.
5. Zaključek ekstrakcije: Skupni čas ekstrakcije naj ne presega 3 minut. Po izteku vode naj bo kavna posteljica gladka in poravnana – to je znak enakomerne ekstrakcije.
Nasveti:
• Prelivajte v koncentričnih krogih od sredine navzven.
• Pazite, da ne ostane mleta kava na robu filtra.
• TDS vode: Ciljajte na TDS vode okoli 1,40.
• Kalibracija: Če je čas ekstrakcije predolg, uporabite nekoliko grobo mletje, če pa prekratek, poskusite s finim mletjem.
COLD BREW
Kava: 100 g
Voda: 1000 g
Temperatura vode: 8-12 °C
Čas ekstrakcije: 6-8 ur
TDS vode: 90 mg/l
All of our coffees are suitable for all methods, but in our opinion this coffee is best expressed by the methods recommended below. Click on the icon to brew your coffee according to the recipe.
Information about coffee
The story of coffee
Danilo Pérez is a representative of the family-run company Alma del Huila, which has a rich history of coffee cultivation in Colombia. With over two decades of experience in the coffee sector, Danilo and his family have become a key reference in the region, managing several coffee estates. Among them, Finca La Cabaña stands out as their crown jewel for producing high-quality coffee.
Eight years ago, after returning to Colombia from Australia, Danilo made a significant shift in the coffee world. Inspired by his experiences abroad and driven by a passion for experimentation, he set out to challenge traditional coffee processing methods.
This is how Caturra 200 Hours coffee was born — a unique project that sparked a small revolution in the market. The idea came from Danilo’s desire to explore new fermentation techniques. His goal was clear: to extend fermentation time beyond conventional limits and develop entirely new sensory profiles.
The story of Danilo Pérez and Caturra 200 Horas is a testament to the innovative spirit that defines Alma del Huila. It brings together family tradition, a vision for the future, and an experimental approach — all combining to create exceptional coffees that are making waves in the market and setting new standards in the specialty coffee industry.
Processing Method
The coffee is harvested at full ripeness, then submerged in water where only the highest-quality cherries are hand-selected. Fermentation takes place over 200 hours in hermetically sealed barrels, with the mass stirred daily to ensure even fermentation. Afterward, the coffee is dried for several days in a mechanical silo before being moved to sun-drying beds. The total drying time is 8 days.
Grower
Danilo Perez
Estate
La Cabana
Microlocation
El Agrado, Huila
Altitude
1850 metrov
Country
Colombia
