Colombia Finca el Lote
Colombia Finca el Lote
Apricot, Rose, and Silky
This washed field blend from Jhon Edinson Suns at Finca el Lote is the kind of coffee that makes you stop mid-sip: silky body, rose florals, and the sweetness of apricot that's exciting as a pour over or a shot.
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- We typically roast on Monday, with orders being available by Wednesday the latest. Please keep this in mind when placing your order, or it might get bumped to the next roast day.
More information about this coffee
Finca El Lote sits at 2,050 masl in Vereda El Cedral, Santa María, Huila — one of Colombia's most celebrated coffee-growing regions. Jhon Edinson Suns grew up on this land, learning the craft from his parents, and has been running the farm for the past decade. The farm is owned by his mother, and that sense of family stewardship comes through in every detail of how it's managed.
Jhon works with Typica, Caturra, Castillo, and Bourbon Rosado across roughly 11,000 trees on 3.5 hectares. His process starts with selective harvesting of only ripe cherries. The following morning, those cherries are depulped and left to ferment in their own mucilage for 60 hours. After washing, the coffee dries for about 15 days in marquesina — weather depending.
| Producer | Jhon Edinson Suns |
| Location | Santa María, Huila, Colombia |
| Elevation | 2,050 masl |
| Variety | Typica, Caturra, Castillo, Bourbon Rosado |
| Process | Washed (60-hour mucilage fermentation) |
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Brewing Reccomendations
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Here's a good place to start:
- Use a 1:16 ratio. Use the amount of coffee (grams) x 16 of water.
- Get your Water as HOT as you can.
- Aim for a 3-4 minute brew time. To make your brew take longer, grind your coffee finer.
Espresso
Dose (ground coffee in)
18 grams
Yield (espresso in the cup)
40 grams
Time (how long it takes)
35-40 seconds
To make your shot time longer, grind your coffee finer.