Grind
Grind just before brewing: medium-fine for V60 or Chemex, coarse for French press.
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Special lot · Santa Elena, Medellín
First Light · Medellín
Green apple, yellow fruits and sugarcane.
$68.900
· 340 g
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First Light · Medellín is our first special lot: a light honey Caturra grown at 1,699 meters above sea level in the mountains of Santa Elena, above Medellín, and picked by hand.
In the cup
Notes of green apple, yellow fruits and sugarcane. Medium roast, developed to express the character of its origin.
The process
Light honey process: the beans dry with a thin layer of the cherry's mucilage, a method that tends to add sweetness while keeping a clean cup.
The variety
Caturra, known locally in Colombia as caturro. It is an arabica coffee that emerged as a natural mutation of Bourbon in Brazil in the early 20th century. It arrived in Colombia in 1952 and for decades was one of the most widely grown varieties in the country.
Size
340 g bag with a degassing valve, whole bean or ground.
Suggested recipe: 7 g of coffee for every 100 ml of hot water. Works with French press, V60, Chemex, moka pot or espresso.
Origin
Grown, harvested and processed for Casa Enzo by the Monzón family at Hacienda La Casa Grande, a coffee hacienda founded in 1853 that they have worked for generations.
- Producer
- Monzón family · Hacienda La Casa Grande
- Origin
- Santa Elena, Medellín
- Variety
- Caturra
- Process
- Light honey
- Altitude
- 1,699 masl
- Roast
- Medium
- Size
- 340 g, whole bean or ground
Behind every bag, Enzo.
For every bag, we give COP 3,000 to foundations that help street animals.
The origin · Santa Elena, Medellín
1,699masl
A high-altitude coffee, picked by hand
First Light grows at 1,699 meters in the mountains of Santa Elena, above Medellín. The Monzón family picks it by hand and processes it as a light honey, a method that tends to add sweetness while keeping a clean cup.
How to brew
Five steps for First Light
Weigh
7 g of coffee for every 100 ml of water. For a 250 ml cup, about 17 g.
Bloom
Pour twice as much water as coffee and wait 30 seconds: the coffee releases gas and opens up.
Pour
Water between 90 and 96 °C, in slow circles from the center, until the recipe is complete.
Serve
Serve without hurry and let it cool a little: that is when the green apple and sugarcane come through.
Base recipe: 7 g of coffee for every 100 ml of water. Works with French press, V60, Chemex, moka pot or espresso. Keep the bag closed, in a cool, dry place.