お得セット ANIBAL RODRIGUEZ SSPO (Drip Bag Type) - Set of 10
お得セット ANIBAL RODRIGUEZ SSPO (Drip Bag Type) - Set of 10
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Drip bag coffee, ready to drink.
Value pack of 10.
Complex fruity notes reminiscent of plum, raspberry, and apple.
Smooth sweetness with hints of brown sugar and andy.
Coffee Name: Anibal Rodriguez
Region: Suaza, Huila
Country of Origin: Colombia
Farm: La Esperanza
Process: Washed
Variety: Colombia
Altitude: 1700 masl
Contents: 14g x 10 bags
Complex fruit notes reminiscent of plum, raspberry, and apple.
Smooth sweetness with hints of brown sugar and candy.
La Esperanza is a third-generation family-run farm located in Suaza, Huila.
The farm is situated at an altitude of 1,700m and is currently managed by Anibal Rodriguez.
The farm covers 4.09ha and produces approximately 3,000kg of parchment coffee annually.
They plan to improve their wastewater treatment facilities in the future.
Only ripe cherries are hand-picked, followed by traditional gravity sorting and approximately 24 hours of fermentation, then sun-dried in a greenhouse.
The Suaza district of Huila, located in the Andes mountains of southern Colombia, is a specialty coffee producing region at high altitudes of around 1,700m. The large temperature difference between day and night and the fertile volcanic soil allow the coffee cherries to slowly accumulate sugars and aromatic compounds.
The distinct wet and dry seasons ensure that only ripe cherries are hand-picked, maintaining consistent quality.
Harvests are divided into the main crop and Mitaca (secondary crop), making new coffee available twice a year.
Coffee cherries are selectively harvested in 3 to 4 rounds, with the highest quality cherries often obtained during the second and third harvests.
Since payment is often based on the volume of harvest, it is often difficult to encourage pickers to harvest only ripe cherries. Therefore, hand sorting is sometimes performed at the farm or during the pulping process to ensure uniformity of quality.
The dominant processing method is dry fermentation (a fermentation process that does not use water), often using small manual or electric pulpers.
Afterward, sun-drying is carried out on rooftops, patios, or parabolic dryers.
These facilities also serve to protect the coffee from rain.
Some producers may also perform rinsing or wet fermentation by changing the water in the tanks to delay fermentation and enhance stability.
Drying is strictly controlled, aiming for a moisture content of 11% or less over 10-18 days. This is to maintain cup quality and shelf life.
Mechanical dryers are not used unless necessary, as they can compromise the flavor and aging potential.
Please also see
Extraction method
This is the extraction recipe we actually use.
Ratio of coffee beans to hot water
For every 1 part coffee beans, use approximately 16 times the amount of hot water.
Examples:
12g beans, 190g water
15g beans, 240g water
16g beans, 260g water
30g beans, 480~500g water
Equipment to prepare
Ground coffee beans, dripper, paper filter, server, scale to measure hot water, hot water, kettle, timer.
Water temperature
Recommended around 93℃
(When boiling water is transferred to an extraction kettle, it will drop to about 94℃ in 30 seconds to 1 minute.)
Basic Recipe
Recipe for 1 mug (Finished coffee: 220~230g)
Coffee beans: 16g
Hot water to pour: 260g
- Set the paper filter in the dripper.
- Rinse the filter with hot water to wash away paper odors and warm the equipment.
- Drain the water thoroughly and add the coffee beans.
- 0:00 First pour of 40g hot water
- Bloom for 40 seconds.
- 0:40 Pour 60g hot water (total 100g)
- 1:10 Pour 60g hot water (total 160g)
- 1:45 Pour 50g hot water (total 210g)
- 2:20 Pour 50g hot water (total 260g)
- Finished
The target dripping time is around 3:10~3:30.
Success is when you achieve a fruity flavor supported by sweetness and a pleasant, long-lasting aftertaste.
(Depending on the type of beans, the sweetness might be stronger than the fruitiness, or the aftertaste might be short and clean.)
About aging
Coffee Aging - The Luxury of "Waiting" for Deliciousness
Do you think that "fresh coffee must be drunk immediately"?
In fact, coffee has an "optimal drinking period" when it tastes best.
This is called "aging."
Why Aging is Necessary
Freshly roasted beans contain a large amount of trapped carbon dioxide.
If this gas remains, hot water cannot fully extract the components of the beans, resulting in a dull taste.
By "aging" the beans, slowly releasing the gas over several days to weeks, the coffee's inherent sweetness and clear fruitiness emerge, as if a mist has cleared.
Drinking Period Guidelines
KRW's coffee is roasted thoroughly to its core, concentrating its components.
Therefore, it requires a slightly longer rest period than typical coffee.
Recommended from 7 days after roasting
This is the peak time when the aroma becomes most brilliant and the texture (body) becomes smoothly refined.
The flavors continue to integrate as 10 and 15 days pass.
Storage Methods to Maintain Deliciousness
To ensure the aging process proceeds correctly, by following these two points, you can maintain ideal aging.
Seal and Store in a Cool, Dark Place: The enemies of coffee are "oxygen, light, and heat." Store in a bag with a valve or in an airtight container in a cool place away from direct sunlight.
Grind Immediately Before Brewing: Grinding dramatically increases the surface area, causing gas to escape and aging to accelerate rapidly, making long-term storage impossible. Store as whole beans whenever possible and grind just before drinking.
Time is the final piece that completes coffee. Please enjoy the subtle changes in its character over time, starting from the roasting date.