Here's how we brewed this international debut from an incredible new producer, roasted by Connecticut's ILSE Coffee!
Edil Quinayás has worked in coffee his entire life and received a parcel of land from the Huila government as part of a grant for indigenous communities. After planting it with Pink Bourbon trees and working for years to improve processing, Edil sent a sample to the producer-led initiative Monkaaba, and they were blown away by the quality. We tasted white and pink florals, deep red fruits, and grapefruit - a stunner!
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Pink Bourbon
⛰️ Elevation: 1,930 MASL
🔥 Roast: Light
Brew Recipe for ILSE Colombia Edil Quinayás
Using Stagg X Dripper
Ingredients:
22g of Colombia Edil Quinayás
350g of water
203°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 22g of coffee beans and grind them on a medium setting. We used setting 4.1 on Ode with SSP Burr / 3.1 on Ode with Gen 2 Burrs, which is about 2.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4.3 and 5.2 - and note that the inner ring was set to 0 at 4.3 for us!
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow 40 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, pour to 350g; when the water drains about halfway, swirl 5 times. The total brew time varies, but we’re aiming for between 3:45 - 4:30 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of grapefruit, cranberry, and jasmine.
Espresso
Ingredients:
20g of the same coffee
40g of water at 201°F
1:2 ratio
28-30 second pull time
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 201°F.
4. Grind your coffee
We suggest a brew time of 28-30 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 28-30 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro