Espresso (Santa Monica)

This espresso selection we went with Axil’s Washed Colombian Pink Bourbon from Santa Monica.

Working for Axil in the past, it was hard to ignore this pink bourbon especially because I always thought that the espressos were the highlight of Axil’s coffee menu.

I had the time to play around with this espresso a lot the other night and ended up with the recipe:

• 17.5grams in

• 40 grams out

• 28 seconds

This recipe was the most balanced, had a lighter body than before but more sweetness, and a more balanced acidity.

It’s quite a silky coffee but if you have a Paragon, extract it with it for the first 10grams.

It becomes more bright, more silky and has a cleaner delicate finish.

In the cup I found that the tasting notes on the bag were spot on: Tangerine, Green Apple, Peach, and Sugarcane

Roaster’s Remarks

Origin: Colombia

Farm/Region:Santa Monica

Tasting Notes:Tangerine, Green Apple, Peach & Sugarcane

Producer: Jairo Arcila

Varietal: Pink Bourbon

Processing: Washed

Altitude: 1600 - 1700 MASL

About The Coffee: This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature-controlled conditions until ideal moisture content was achieved.

This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.