By Hailie Stevens |

Fellow's Take on Colombia Asobombo by Bird Rock | Brew Recipe

Here's how we brewed this sweet organic coffee to celebrate Earth Day, roasted in San Diego by Bird Rock Coffee Roasters.

Asobombo Inza is a collective of small producers in Colombia's mountainous Cauca region where the mineral-rich soil is ideal for high quality coffee. Their organic practices stem from the traditional, sustainable farming methods from their ancestors. We tasted Rainier cherry, sugar cane, and marmalade.

🌎 Origin: Cauca, Colombia

💦 Process: Washed

🔬 Variety: Castillo, Colombia, Caturra

⛰️ Elevation: 1,600 - 2,200 MASL

🔥 Roast: Light

Brew Guide for Colombia Asobombo

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee: 22g

  • Water: 350g at 200°F

Grind Settings:

  • Ode + SSP Burrs: 3.2 - 4.2

  • Ode Gen 2 Burrs: 2.2 - 3.2

  • Ode Gen 1 Burrs: 1.2 - 2.2

  • Opus: 4.1 - 4.4 (inner ring at 0)

Steps:

  1. Grind coffee at medium-fine setting

  2. Rinse filter with 200°Fwater

  3. Bloom: Pour to 60g water, wait 45 seconds

  4. Continuous pour stages:

    • At 0:45, pour to 150g

    • At 1:15, pour to 250g

    • At 1:45, final pour to 350g

  5. Target brew time: 2:45 - 3:15 minutes


Espresso

Recipe:

  • Coffee: 20g

  • Yield: 40 - 45g

  • Temperature: 200°F

  • Ratio: 1:2 - 1:2.25

  • Pressure: 8 bars

  • Pull time: 25 - 30seconds

Note:

Aiden Brewer Settings

You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.

Single Serve

Grind Settings:

  • Ode + SSP Burrs: 3.2 - 4.2

  • Ode Gen 2 Burrs: 2.2 - 3.2

  • Opus: 3.2 - 4.4 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP: 5 - 8

  • Ode Gen 2: 4 - 7

  • Opus: 5 - 8 (Use finer settings for 450-750ml, coarser for larger volumes)