Colombia Finca El Rubi CM Natural
A. We do our production roasting on every Monday, Wednesday, and Friday (except public holidays), and roasted coffees are stored in the warehouse for a few days for the dispatch of orders.
B. All the coffees are sent from the stock(warehouse) unless it requires a specific roasting date. Thus, the coffees you will receive will be between 2 and 7 days after the roasting.
C. If a specific roasting date is requested, it might take a little longer (1-2 days) to get delivered.
D. All orders are dispatched on the next day (except public holidays).
Returns are only accepted with prior approval from Normcore Coffee where a return authority number will be issued and must be with 14 days of invoice as this coffee is a fresh product. A 15% restocking fee applies and the item must be unused and the packaging in new condition.
Coffee Beans: should be undamaged, the bag should not be opened, should be stored as whole bean condition(ground bean is not accepted).
Equipment: should be undamaged, the package should not be opened.Normcore Coffee will also accept returns in accordance with New South Wales and Australian law.
We have free shipping for all purchases over $50. Any orders under $50 will be charged $9.5 for regular shipping by Australia Post. This usually takes 3-5 business days(NSW), and the other states might take longer than this, depending on the demands at the Australia Post.
About This Coffee
Finca El Rubi is located in the Acevedo region of Huila and was a wedding gift from Heiner to Johanna. He felt that one ruby was not enough to express the depth of his love, so he gave her thousands of coffee rubies. This helped them to raise three beautiful daughters and move forward with their farm. Heiner is always seeking to innovate and improve the farm's processing methods to enhance the quality of the coffee. Initially, he grew the Caturra variety, but three years ago, he replaced it with more exotic varietals such as Papayo, Pink Bourbon (only 6 ha), and SL28 plants.
This lot is a Pink Bourbon variety, a rare find outside the Huila region. The trees are strong and productive, and they are resistant to rust. Pink Bourbon is a cross-bred variety between Red and Yellow Bourbon, and it was first discovered in Pitalito, Huila. The recessive genes that create the pink colour are easily prevented from developing, making Pink Bourbon extremely rare and difficult to produce consistently. However, a well-contained lot can produce excellent results while retaining this varietal's unique colour and flavour. Pink Bourbon has a significant glucose level that contributes to the coffee's more delicate, smooth, and nuanced flavour profile.
Heiner and Johanna have been experimenting with processing recently and working with temperature-controlled fermentations. They begin the anaerobic process by harvesting and selecting only ripe cherries, which are then placed in large hermetic tanks for a five-day-long anaerobic fermentation. Brix and pH are continually measured throughout this process to determine when fermentation should stop. The coffee is then subjected to 20°C temperatures to stop fermentation and remove any yeast and other microorganisms. Once the fermentation is complete, the coffee is sun-dried for 7 to 10 days, down to 11-12% moisture, depending on the weather.
- Origin: Colombia
- Region: Acevdo, Hulia
- Farm/Coop/Mill: Finca El Rubi
- Producer: Heiner Lazo
- Variety: Pink Bourbon
- Process: CM Natural
- Altitude: 1800masl
Quality Report: (88.5/100)
- Roast Level: Light
- Sweetness(8.5/10): Cherry like sweetness
- Flavour(8.5/10): Raspberry, amarena cherry, tropical fruits, cacao nibs
- Aftertaste(8/10): Long lingering finish with cacao nibs note
- Acidity(8.5/10): Medium-high sparkling citric acidity
- Mouthfeel/Body(8.5/10): Juicy mouthfeel, medium body
- Balance & Overall(8.5/10):
NORMCORE STYLE SUPER LIGHT ROASTING
We roast our single-origin coffees as lightly as possible. It's often lighter than the standard light-roast profile (Our development time ratio is 8-10%, while a typical light roast's ratio is around 13-16%).
Regardless of its origin, varietal or process, our approach is to maximise the flavour profile of the coffee by minimising flavours caused by roasting. Our single-origin coffees have a delightful silky texture and well-balanced taste, despite being lightly roasted.
DAMN GOOD COFFEE ONLY.