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This washed Colombian coffee was sourced by a coffee association that identifies high quality lots from hard-to-reach areas. It was grown at high altitudes by small producers in the town of China Alta, located in the Andean Volcanic Belt of Colombia's Tolima region. duck-rabbit noted a sweet, complex, and vibrant cup with notes of lime, green grape, raisin, and baked apple. We tasted nectarine, lime, and clove, with a peach cobbler fragrance, a clean tea-like body, and a stone fruit acidity.
Bag Size: 12 oz (340 g)
Roast: Medium-Light
Origin: Tolima, Colombia
Elevation: 1850-1950 MASL
Varietal: Caturra, Variedad Colombia, Typica
Process: Washed
Roaster Tasting Notes: Partially Refined Sugar, Lime, Green Grape, Raisin, Baked Apple, Cinnamon
We Tasted: Nectarine, Lime, Clove
Coffees are roasted on Mondays and Thursdays and ship within 3 business days.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
duck-rabbit is a roaster based in Cleveland, OH, dedicated to offering some of the world’s most incredible, interesting, rare, and exotic coffees.
Pour-Over Recipe
Using Stagg [X] Dripper
Ratio: 1:16.76
Coffee: 17g ground at 4 â…“ on Ode Gen 2
Water: 285g at 206°F Bloom: 34g for 30 seconds
Pulse Pours: After the bloom pour to 200g and after that drains, pour to a finishing weight of 285g
Total Brew Time: 2:20
AeroPress® Recipe
Ratio: 1:12.22
Coffee: 18g ground at 4 â…” on Ode Gen 2
Water: 220g at 206°F
Steps: Inverted, pre-rinse filter, bloom with 50g water, and stir for 3-5 seconds. At 30 seconds pour to 200g and at 1:15 mins, stir and cap. At 1:45 mins, give it a slight swirl, flip and press down, finishing around 2:00 mins, then add 20g more water to brew.
French Press Recipe
Ratio: 1:12.5
Coffee: 24g ground at 9 on Ode Gen 2
Water: 300g at 206°F
Total Brew Time: 4:30 Steps: Pour to 300g, taking about 30 seconds, and at 1:30 mins, stir thoroughly for 12-15 seconds. At 4:30 mins, press and pour.
Espresso Recipe
Using Flair 58
Ratio: 1:2
Dose: 18g
Yield: 36g
Brew Time: 39 secs
Steps: Preheat device on Flair set to high. Start your timer as soon as the lever is lifted and apply 3 bars of pressure until the timer reaches 13 seconds. Then ramp up the pressure to 5-6 bars until your scale reaches 36g.
Roast: Medium-Light
Origin: Tolima, Colombia
Process: Washed
Varietal: Caturra, Variedad Colombia, Typica
This washed Colombian coffee was sourced by a coffee association that identifies high quality lots from hard-to-reach areas. It was grown at high altitudes by small producers in the town of China Alta, located in the Andean Volcanic Belt of Colombia's Tolima region. duck-rabbit noted a sweet, complex, and vibrant cup with notes of lime, green grape, raisin, and baked apple. We tasted nectarine, lime, and clove, with a peach cobbler fragrance, a clean tea-like body, and a stone fruit acidity.
Bag Size: 12 oz (340 g)
Roast: Medium-Light
Origin: Tolima, Colombia
Elevation: 1850-1950 MASL
Varietal: Caturra, Variedad Colombia, Typica
Process: Washed
Roaster Tasting Notes: Partially Refined Sugar, Lime, Green Grape, Raisin, Baked Apple, Cinnamon
We Tasted: Nectarine, Lime, Clove
Coffees are roasted on Mondays and Thursdays and ship within 3 business days.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
duck-rabbit is a roaster based in Cleveland, OH, dedicated to offering some of the world’s most incredible, interesting, rare, and exotic coffees.
Pour-Over Recipe
Using Stagg [X] Dripper
Ratio: 1:16.76
Coffee: 17g ground at 4 â…“ on Ode Gen 2
Water: 285g at 206°F Bloom: 34g for 30 seconds
Pulse Pours: After the bloom pour to 200g and after that drains, pour to a finishing weight of 285g
Total Brew Time: 2:20
AeroPress® Recipe
Ratio: 1:12.22
Coffee: 18g ground at 4 â…” on Ode Gen 2
Water: 220g at 206°F
Steps: Inverted, pre-rinse filter, bloom with 50g water, and stir for 3-5 seconds. At 30 seconds pour to 200g and at 1:15 mins, stir and cap. At 1:45 mins, give it a slight swirl, flip and press down, finishing around 2:00 mins, then add 20g more water to brew.
French Press Recipe
Ratio: 1:12.5
Coffee: 24g ground at 9 on Ode Gen 2
Water: 300g at 206°F
Total Brew Time: 4:30 Steps: Pour to 300g, taking about 30 seconds, and at 1:30 mins, stir thoroughly for 12-15 seconds. At 4:30 mins, press and pour.
Espresso Recipe
Using Flair 58
Ratio: 1:2
Dose: 18g
Yield: 36g
Brew Time: 39 secs
Steps: Preheat device on Flair set to high. Start your timer as soon as the lever is lifted and apply 3 bars of pressure until the timer reaches 13 seconds. Then ramp up the pressure to 5-6 bars until your scale reaches 36g.
