So, what does Whiskey have to do with coffee anyway? In this case, everything! Explore La Loma Whiskey Coffee with us through these amazing recipes.
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Following fermentation, the cherries undergo a drying phase lasting 30 to 35 days, influenced by solar intensity and luminosity. Subsequently, the cherries are sent to a local winery in Pitalito for tasting and verification, confirming that the initial process has imbued the desired notes and characteristic profile into the coffee.
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With the Holidays right around the corner, we want to give y’all a bit more information on our latest collaboration. Our latest limited release offering is a curated collection of four experimental, co-fermented lots from our long time producer partner, Rodrigo Sanchez! Read on to find out more about Rodrigo, his work, and the co-fermentation process!
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Have you ever seen the word “process” on a bag of coffee and not known why that was important? So did we at one time. We know that coffee grown in Colombia, for example, has a different taste than a coffee grown in Ethiopia, but why does a washed processed coffee from Colombia taste so different from a natural process coffee from the same place?
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For many coffee-lovers, including myself, this was the brewer that got us into craft coffee. Not only is the aeropress fun and simple to use, but it is capable of producing a quality, full-bodied cup of coffee that’s hard not to enjoy.
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If you like your coffee bold, or like to pair it with cream, then the French Press is for you! Follow along with this guide to learn the best way to brew a French Press using a bag of our coffee.
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Despite its elusiveness, one thing is for certain: The Chemex is one of the most elegantly designed pieces of coffee equipment ever produced. With its large hourglass shape, the Chemex is an ideal brewer for those who wish to make multiple cups of a pour-over at once. Furthermore, the Chemex uses bonded filters 20% thicker than most. This yields a heavily-filtered coffee free from most fats, acids and bitters contained within.
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Often imitated, rarely matched (we’re looking at you, Bodum), the Hario V60 is the gold standard for pour-over coffee. With unique cork-screwing ridges that provide airflow to expanding coffee grounds, and a single hole at the bottom of the cone-shaped brewer to enable your control of flow-rate, this brewer allows the coffee enthusiast a range of options for customizing the taste of their coffee. Despite all of its versatility, the V60 is nevertheless simple enough to learn. There are countless brewing techniques for the pour-over, but we’ll go through our preferred method and explain why we value it. With practice and a working grasp of extraction theory, you will be able to use the V60 to achieve your coffee’s fullest potential!
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Drip coffee, or “batch brew”, is the term we use to describe coffee made in large quantities. You may be familiar with it as the coffee that you brew in the pot at home each morning! Though drip equipment can range from commercial-grade brewers to countertop coffee-pots, the principle of brewing is the same: Water is pumped out of a reservoir onto a bed of grounds. From there it is filtered through paper and drips into a large serving vessel.
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