Colombia - Esneider Rivera Muela
Farm: Esneider Rivera Muela
Region: Piendamó, Cauca
Altitude: 1600 masl
Varietals: Castillo, Pink Bourbon, Colombia
Process: Natural
Import Partner: Falcon Coffee
What we tasted: Red Apple, Red Grape & Boiled Sweets
Best enjoyed: Filter
Our best recipe so far: 16g, 250g water, 3:00 min brew time - 50g bloom for 30secs, then 50g water every 30secs until water weight reaches 250g
Farm: Esneider Rivera Muela
Region: Piendamó, Cauca
Altitude: 1600 masl
Varietals: Castillo, Pink Bourbon, Colombia
Process: Natural
Import Partner: Falcon Coffee
What we tasted: Red Apple, Red Grape & Boiled Sweets
Best enjoyed: Filter
Our best recipe so far: 16g, 250g water, 3:00 min brew time - 50g bloom for 30secs, then 50g water every 30secs until water weight reaches 250g
Farm: Esneider Rivera Muela
Region: Piendamó, Cauca
Altitude: 1600 masl
Varietals: Castillo, Pink Bourbon, Colombia
Process: Natural
Import Partner: Falcon Coffee
What we tasted: Red Apple, Red Grape & Boiled Sweets
Best enjoyed: Filter
Our best recipe so far: 16g, 250g water, 3:00 min brew time - 50g bloom for 30secs, then 50g water every 30secs until water weight reaches 250g
Located in Piendamó, Cauca, Esneider Rivera Muelas is a dedicated coffee grower and valued member of Asociacion de Caficultores del Centro del Cauca por la Paz (ACC). At the age of 31, Muelas oversees his farm, "El Líbano," located 14km away in the Vereda of El Carmen.. The farm spans a generous 18ha. Of this, 10ha are dedicated to coffee cultivation, 2ha are preserved forest area, and the remaining 6ha are used for livestock; situated at an altitude of 1600masl. Rivera uses a meticulous 48-hour fermentation process in a tank at 28°C. After the beans reach a dehydration point, they rest for 16 hours before the drying restarts at 37°C until 20% humidity is reached. Then, the beans undergo a secondary fermentation in sealed plastic cans for 24 hours. Finally, a parabolic drying system is utilized to achieve 10% humidity.