COLOMBIA | DARWIN LOPEZ
Origin: Colombia
Farmer/Producer: Darwin Lopez
Varietal: Caturra, Colombia
Process: Fully Washed
Elevation: 2100 MASL
Flavor Notes:
Plum | Pear | Butterscotch | Apricot
Please note: We roast to order two times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option). If you have any questions, please contact us at roastery@pioneercoffeeroasters.com
Origin: Colombia
Farmer/Producer: Darwin Lopez
Varietal: Caturra, Colombia
Process: Fully Washed
Elevation: 2100 MASL
Flavor Notes:
Plum | Pear | Butterscotch | Apricot
Please note: We roast to order two times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option). If you have any questions, please contact us at roastery@pioneercoffeeroasters.com
Origin: Colombia
Farmer/Producer: Darwin Lopez
Varietal: Caturra, Colombia
Process: Fully Washed
Elevation: 2100 MASL
Flavor Notes:
Plum | Pear | Butterscotch | Apricot
Please note: We roast to order two times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option). If you have any questions, please contact us at roastery@pioneercoffeeroasters.com
Meet The Farmer
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Meet The Farmer |
Darwin Lopez
Darwin Fidel Lopez is a 34-year-old coffee producer from Las Cochitas and is the son of Fidel Lopez, another Pergamino allied producer. 7 years ago, his father gave him a parcel of land to take care of from the family farm, Finca El Naranjo. Since then, Darwin has devoted himself to specialty coffee, helping his father with innovative fermentation practices and working closely with the Pergamino lab in Buesaco to receive feedback from their experiments and trials.
As a result of Pergamino feedback, Darwin has decided to focus on extended fermentation, leading to fruitier and more complex profiles while still maintaining the clean, bright cup that makes a Nariño coffee. Darwin typically de-pulps coffee 2 days after picking, fermenting without water for another 48 hours.
Brewing Method
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Brewing Method |
Pour Over
We love this Unique coffee as a Pour Over!
How to Make your Perfect at Home Pour Over:
First You will need 20 Grams of coarsely ground coffee and Hot water at 199 degrees Fahrenheit.
Pour 50 grams of hot water. Allow to drain for 30 seconds
Pour 150 grams of hot water, starting in the center and spiraling outward. Allow to drain or one minute.
Pour 120 grams of hot Water. Start your pour from the outside spiraling inwards to reincorporate all of the grounds into the brew.
ESPRESSO
Though we feature this coffee primarily as a pour over at the shop, this coffee has a unique profile that is great to experiment with as an espresso! If you have a machine at home feel free to give it a try!
Your at Home Espresso guide:
20 grams of fine ground espresso yields 40 grams of Liquid Espresso, the extraction should take 27 seconds.
