Espresso San Luis
Typica is the mother of all Arabica varieties. This sparkling espresso blows through your senses like a fresh summer breeze.
| Taste | Tangy | Caramel, Kombucha |
|---|---|
| Roast Degree | |
| Strength | |
| Acidity | |
| Processing | Washed |
| Origin | Colombia |
| Sort | 100 % Arabica, Limited Edition, Single Origin |
€59.60/kg incl. VAT
Delivery 1 to 3 days in 🇩🇪
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We invest €1 per kg of coffee with ours Coffee Circle Foundation e.V. in the growing regions in sustainable coffee cultivation, education and clean drinking water.
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The oldest variety in the world
TANGY ESPRESSO WITH FRUITY FLAVORS
Our San Luis espresso from Colombia comes from the San Luis farm in Tolima. Omar Arango and his family have been cultivating old varieties such as Typica and Bourbon here since the 1960s. The San Luis espresso impresses with its multi-layered and complex aromas, which are reminiscent of the floral and elegant notes of the Typica variety. This special coffee lot was anaerobically fermented by Omar Arango during the first 36 hours together with a Kombucha mushroom, which gives the coffee a subtle Kombucha note.
Preparation tips
The roast of San Luis is ideal for all types of espresso preparation. We particularly recommend preparing it with an espresso machine, the moka pot or an AeroPress. As the coffee is not very dark roasted, it is also ideal for the French press. The slightly fruity notes also make it perfect for iced espresso or cold brew.
Lighter roast
San Luis Espresso is roasted to a medium strength to ensure a balanced flavor profile without any disturbing roasted aromas. Freshly and gently roasted every week in our Berlin roastery, our roasting masters pay close attention to the moment at which the sweetness and aroma of the coffee develop optimally. The roasting profile is individually adapted to the characteristics of the coffee.
A special processing of the coffee cherries – fermented for 36 hours together with Kombucha
Origin
We became aware of San Luis coffee through our friends at Desarolladores de Café and Nikolai Fürst, who have stirred up the Colombian coffee scene with some great coffees in recent years. We were particularly impressed by this coffee from San Luis Farm because of its rare Typica variety. The ingenious processing protocol with the Kombucha mushroom gives the coffee a unique character – flowery-sweet, tangy, with the caramel note typical of Colombian coffees, complemented by aromas reminiscent of black tea and Kombucha.
Colombia: San Luis
- Origin: San Luis Farm, Líbano, Tolima, Colombia
- Geo-coordinates: 4°54’08.8″N 75°03’50.6″W
- Altitude: 1.700 m
- Coffee farmer: Arango Familie
- Processing: 36 hours anaerobic fermentation with Kombucha + 24 hours oxidation in the pulp + washed/li>
- Variety: Typica Finca San Luis (Arabica)
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