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Ciro sees coffee as a reflection of himself, knowing that his work will create waves that carry his passion to future generations. Despite being underpaid by exporters for years, he continued his work for the love of the craft, laying the foundation for his descendants to continue his legacy. This legacy is championed by his son Albiero, who is helping Finca San Pedro finally get the recognition it deserves.
We taste notes of Buttery Molasses and Orange.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Finer
Bloom: 1:2 for 30s
Total Brew: 3:10
TDS: 1.44
Extraction: 21.21%We recommend a continuous pour; be mindful not to over-agitate this coffee. It tastes best when brewed using a slower pour.
Espresso suggested dial:
Grind: NeutralDose: 18g
Output: 44-47g out in 28 seconds
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser than Neutral
Brew Time: 3:40
TDS: 1.32
Extraction: 19.7%
Ratio: 1:16
Grind: Finer than Neutral
Brew Time: 3:15
TDS: 1.45%
Extraction: 20.23%
Aldea La Chota delivers a sweet, structured cup with honeyed texture and bright green apple acidity.
Dose: 20g
Ratio: 1:17
Grind: Significantly finer than neutral (Same grind size as the Chili)
Brew Time: 3:30
TDS: 1.27%
Extraction: 19.2%
