Lemon Lingo
FINAL RESTOCK November 24th - 10am EST
200g
Note: this is our most requested restock from 2025. We captured the final allocation of green crop left on earth for an extremely limited restock to celebrate one of the most fun and enjoyable coffees from this year. Once it's gone, it's gone.
Tasting Like: Bright Apricot Jam, Lemongrass Zest, Othsmandus Flower Perfume, Calabria Italy Bergamot Rind, Cleaner Process, Hyper Enjoyable
Farm: Finca El Ocaso
Producers: Santiago Patiño
Variety: Java
Process: Lemongrass Co-Ferment + Thermal Shock, Washed
Origin: Quindío, Colombia
Altitude: 1850masl
This coffee is a new one for us. To have such a heavily processed coffee turn out so light and gentle sort of racks our minds. We all love lemongrass impressions, especially on filter. It's one of the most desirable impressions, yet we see it so infrequently. This Lemongrass infusion coffee captured our curiosity despite some hesitation — justifiably too. On paper it looks over-processed, heavy and possibly one dimensional. Yet that dang Lemongrass impression pushed our curiosity to pick up a little bit. We are so glad we did. After a dozen roast attempts, we found a profile that best captures Finca El Ocaso's now clear intentions with this coffee: a gentle, profound lemongrass and complex coffee.
I say "now clear" because when you break down their processing choices over a less common variety, being a Java, it makes sense. Lemongrass is incredibly bright in nature, a hybrid between lemon, onion, and citrus fruit, it needs a strong fermentation and thermal process to adapt it to a variety like the Java, but washing after ensures that the beans remain true to the variety's natural characteristics and prevents the lot from being overly funky or lemongrass-y if you would. Sort of genius when you think about it. It goes to show that producers like Santiago and his father, who handle a large portion of the operations at Finca El Ocaso, don't just throw fruits and cultures over crops. Rather it's an incredibly methodical and meticulous process over well grown crop like this Java variety.
How we're brewing this
Brewer- We love to use and experiment with an array of flat bottom and conical brewers, v60 is our go-to
Filter- One that fits your brewer nicely, We love to use sibarist fast cone filters
Gooseneck kettle- We reccomend a temperature controlled kettle, we love the fellow EKG Stagg
Scale and timer- To measure important variables, we love the TIMEMORE Basic 2.0
Water- Filtered water or remineralzed water, we love to use Third Wave Water and experiment with minerals like APAX
15 grams to dose in
250 grams of brew water
92 degrees celsius/198 degrees fahrenheit water
0:00 - Pour 50 grams of water
0:45 - Pour 50 grams of water
1:15 - Pour 50 grams of water
1:45 - Pour 100 grams of water
Total drawdown time around 2:15-2:45, some coffees are faster draining than others.