Java · Finca Las Flores, Pitalito, Huila
Colombia · 1,750 masl · the Vergara family
Natural, competition profile. 24-28 Brix picking, no flotation, thermal shock in cherry. 60 hr anaerobic, then 12 hr oxidation, then 24 hr submerged anaerobic. 55°C shock halt, then ~60 hr mechanical drying.
Same coffee, more control. Java has real structure, a hazelnut and malt core under the bright fruit, and the inverted AeroPress lets you hold a full immersion and extract that depth without the water draining away underneath you.
We brew it inverted, not upright. The sealed steep pulls the body this coffee is built on, and a splash of bypass at the end keeps the blood orange clean and lifted. It is the busier method, so read the flip step before you start. Sort your water and grind, then brew.
Magnesium 20.7 (the highest we tested), bicarbonate 12, sulfate-dominant. That crisp, high-clarity acidity is exactly what lifts the blood orange, and this coffee's hazelnut and malt body cushions the drying sulfate that would strip a softer cup.
Poised and high-definition, with a fuller body than the filter. Dried raspberry and blood-orange sparkle up top, a deeper hazelnut core from the immersion, finishing on sweet malt. The bypass keeps the citrus clean and lifted. If it flattens out, your water or your heat is buffering it, so fix that before the grind.