COCOA NIBS x RUM x BLACKBERRY
Discover the flavor of Colombia in our coffee:
STRONG
Norman Eusse was the first coffee grower to listen to Nikolai when processing coffee. One day they spent three hours selecting cherries to do a differentiated fermentation process. This was in 2015. Today it is one of your favorite coffees. A natural with extended fermentation.
Its main notes are:
Cocoa nibs, blackberry and rum.
WE KNOW YOU LOVE COFFEE
Data about Strong:
- Varieties: Castillo
- Origin: Medellín, Antioquia
- Coffee Grower: Norman Eusse
- Farm: La increíble
- Process: Natural
- Drying: Marquesina
Our commitment
Each coffee bag carries two commitments from Desarrolladores de Café.
On one side are the people producing the coffee: coffee growers who almost always get up before dawn to give us the best their farm can offer: the best possible quality. We cup each lot to ensure its quality.
On the other side is you: we commit to roast each batch with the greatest care possible to highlight the best attributes in the cup. Don’t hesitate to contact us to ask for the tasting notes of each batch. We always cup.
Excellent coffees, because good is not enough.
The protagonist of STRONG is:
NORMAN EUSSE
Norman Eusse dreamed of having a farm to produce inside the city of Medellín. Before, he worked in the countryside and construction. When he could fulfill his dream together with his wife, they named the farm “La Increíble.” For him, it’s more than just a possession: the farm represents the future for his children!
Each cup of coffee helps change the world of a family and its environment.
And why is it STRONG?
Today La Sierra represents strong and intense coffees for you. We have done more than fifty processing stages, refining cupping notes. Today, we find: Cocoa nibs, rum, and tropical fruits in this coffee.
The first cup of coffee from the La Increíble farm we remember like it was yesterday: somewhat dry, chocolate, nuts, and a very high citrus acidity, and a coffee grower with all the enthusiasm in the world to push La Increíble forward.
Today it is a farm, a house built on a foundation, children involved attending coffee tours, preparing coffees for Desarrolladores de Café and looking towards a future with coffee!
Because of the extended Natural Process.
Guide to enjoying the strong in:
THE PELADOR
- 30g of coffee ground medium-coarse
- 500g in three pours 100g, 280g, 500g
- 94 °C
- 3-4 minutes
ESPRESSO
- 18g of finely ground coffee
- 65g Espresso
- 92 °C
- 26-28 seconds
We are working on a video.
