Here's how we brewed this delightfully juicy Pink Bourbon roasted in Denver: Colombia Villa Betulia by Corvus!
Luis Anibal Calderon began working on his father’s coffee farm at age 9, and has made it his life's passion to cultivate unique varieties. His farm Villa Betula has grown to become one of the most forward-thinking plantations in Colombia. This Pink Bourbon lot spent six days in anaerobic tanks before being dried, developing a boozy yet balanced flavor profile. We tasted limeade, pineapple, semi-sweet grapefruit, and sweet fruit juiciness.
🌎 Origin: Huila, Colombia
⚗️ Process: Anaerobic Natural
🔬 Varietal: Pink Bourbon
⛰️ Elevation: 1,600 MASL
Brew Recipe for Corvus Colombia Villa Betulia
Using Stagg [X] Dripper
Ingredients:
21g of Colombia Villa Betulia by Corvus Coffee
350g of water
201°F
Steps
1. Measure and grind coffee
Measure out 21g of coffee beans and grind them on a medium to medium coarse setting. We used settings 4.2 on Ode with Gen 2 Burrs, 5.2 on Ode + SSP burrs, which is about 3.2 on Ode with Gen 1 Burrs, which is about a 4 + -1 / 0 on Opus.
2. Heat water and rinse the filter
Heat water to 201°F and rinse your filter before putting your coffee grounds in.
3. Pour 60g of water for the bloom
Fully saturate your coffee grounds with 60g water, and allow about 40 seconds for the bloom. Add a gentle 5 swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.
4. Continue pouring in 4 stages
After the bloom, pour to 150g, then 250g, and finish at 350g. The total brew time varies, but we’re aiming for a quick 2:45 - 3:15 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of limeade, pineapple, semisweet grapefruit, and sweet fruit juiciness.
Using V60
Ingredients:
21g of Colombia Villa Betulia by Corvus Coffee
340g of water
201°F
Steps
1. Measure and grind coffee
Measure out 21g of coffee beans and grind them on a medium to medium coarse setting. We used settings 5.1 on Ode with Gen 2 Burrs, 6.1 on Ode + SSP burrs, which is about 4.1 on Ode with Gen 1 Burrs, which is about a 4 + 2 (inner ring) on Opus.
2. Heat water and rinse the filter
Heat water to 201°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g of water for the bloom
Fully saturate your coffee grounds with 50g water, and allow about 30 seconds for the bloom, breaking apart any clumps with a stir / agitator stick.
4. Continue pouring to finish at 340g
After the bloom, pour to 340g gently and continuously. Finish pouring around 1:30 and drain down should stop around 2:35 minutes, although total brew time varies.
5. Decant into your favorite mug and enjoy!
Look out for enhanced vibrance / cherry flavors with this brew method!
Espresso
Ingredients:
18g of the same coffee
47g of water at 203 F
1:2.6 ratio
Steps
1. Measure and grind coffee
Measure out 18g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200-205°F.
4. Grind your coffee
We suggest a pull time of 27 seconds.
4. Pull shot at with a 0:07 second pre-infusion and 0:02 second ramp up to 9 bars!
Pull your shot with a 0:07 second preinfusion up to 9 bars with around a 27 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!