Augusto's Gusto: Light Roast (SP)
Augusto Ortega, and other producers of his generation from San Agustin, have reached a certain coffee royalty status among those in the know. You are drinking coffee that is essentially grown by java's Mick Jagger.
We are truly honoured to have the privilege of roasting his incredible Pink Bourbon, a coffee that represents the culmination of a life spent perfecting the art of coffee growing.
While Pink Bourbon sounds more like a drink Carrie Bradshaw would overpay for, it's actually a unique, fruity, and juicy coffee variety.
ORIGIN + VARIETY: SINGLE PRODUCER - Colombia / Pink Bourbon
TASTING NOTES: Cherry + Peach + Minty Mango + Honey
PRODUCER: Augusto Ortega - Single Producer and Origin
FARM: Las Asturias (4 Hectares)
REGION: Kennedy, San Agustin, Huila
ALTITUDE: 1680 masl
PROCESS: Fully Washed.
Not only is Pink Bourbon oh so delicious, it also possesses a high resistance to common coffee plant diseases, so it is a great crop for producers to grow! And Don Augusto should know!
Now 58 years old, Augusto began his life as a coffee grower working alongside his father, who was amongst the earliest commercial coffee growers in the region.
By 22, Don Augusto made the decision to set out on his own, and this was when he created the now nearly 40 year old Finca Asturias, the special farm where this special coffee is grown.
San Agustin is a near mythical place for specialty coffee, being not only beautiful, but also soaked in history. Our coffee menu is a true tribute to some of the region's great producers and unique varieties.
- ESPRESSO: If wanting to pull this lighter roast as an espresso, we recommend playing with you ratios a bit to ward off a shot that might be a bit too bright. Try a 1:3 or 1:2.5 ratio, and grind a litter finer for a longer shot. We pulled this roast with 18g in, 42g out, at 40 seconds on our Silvia and it was bright but smoothed out.
- POUR OVER: We recommend grinding a touch finer for pour over for this roast, and try to limit your pours to 1-2 (post bloom) so you can really let the acids and brightness of this coffee come to life. But as always experiment, you may like 3-4 pours for more body and a bit less acid!
- FRENCH PRESS: We recommend the James Hoffman method for this roast: 16.67:1 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew.
For those that were in Victoria in the 1980s, you probably have fond memories of walking into Murchies in Victoria where they used to roast their coffee on site (they no longer do). It smelled heavenly - a bit like chocolate and fruit and just roasted goodness.
This is like that. The beans are not oily at all, roasted perfectly, and have a hint of fruit. They make a nice rounded cup of coffee - no sharp notes or funky anaerobic undertones (which is great for some coffees when you are expecting it!)
This is easily my favourite roast! The most flavourful Colombian coffee I’ve tasted, with aromas similar to the most exotic Ethiopian roasts. Brewed AeroPress, French Press and espresso and each was equally impressive and flavourful!
Looooovee this coffee!
This one was recommended to me after taking the quiz, and I was so pleasantly surprised! I usually don't lean towards light roasts, but this one made me question everything I thought I knew about light roasts! Wonderful recommendation, will be back to try more!
Just started brewing it this week and wow, it's a great light roast coffee. Really smooth, fruity and clean on aeropress. Perfect coffee for the cold mornings lately. Will definitely buy again if it's available.