- Brewing Method
- Pour Over
- Coffee Weight
- 15g
- Grind
- Medium
- Brew Water
- 250g
- Water Temperature
- 92-95°C
- Brew Time
- 2:00 - 3:00 minutes
- Beverage Yield
- 220 - 225g
- TDS
- 1.3 - 1.35ppm
- Extraction
- 21.5% - 22.5%
Colombia
Blanca Ligia Riascos and Franco López are part of a long-established coffee-growing family in Veracruz, Buesaco, Nariño. Their Finca La Mina and neighbouring farms sit high above the Juanambú canyon. In 2012, La Mina placed fourth in the Colombia South Cup of Excellence under farmer and representative Franco Héctor López.
This current WAGMI selection is a separate Honey-processed Colombia lot supported by InConexus. Ripe cherries ferment for 48 hours before depulping, then dry with their mucilage for around 20 days under controlled airflow.
Our light roast is aromatic and sweet, with peach, jasmine and honey notes alongside the structured character of high-elevation Nariño coffee.
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Blanca Ligia Riascos and Franco López are part of a long-established coffee-growing family in Veracruz, Buesaco, Nariño. Their Finca La Mina and neighbouring farms sit high above the Juanambú canyon. In 2012, La Mina placed fourth in the Colombia South Cup of Excellence under farmer and representative Franco Héctor López. This current WAGMI selection is a separate Honey-processed Colombia lot supported by InConexus. Ripe cherries ferment for 48 hours before depulping, then dry with their mucilage for around 20 days under controlled airflow. The slow process builds rounded sweetness and layered fruit while preserving the clarity typical of high-elevation Nariño coffee.