ANIBAL RODRIGUEZ SSPO — 1 Single-Serve Pour-Over Coffee Bag
ANIBAL RODRIGUEZ SSPO — 1 Single-Serve Pour-Over Coffee Bag
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Single-Serve Pour-Over Coffee Bag
Tasting Notes: Complex fruit flavours reminiscent of plum, raspberry, and apple, with smooth sweetness reminiscent of brown sugar and candy.
Coffee: Anibal Rodriguez
Region: Suaza, Huila
Country of Origin: Colombia
Farm: La Esperanza
Process: Washed
Variety: Colombia
Altitude: 1,700 m
Net Weight: 14 g
La Esperanza is a third-generation family-run farm in Suaza, Huila. Located at an altitude of 1,700 m, the farm is currently run by Anibal Rodriguez.
The farm covers 4.09 hectares and produces approximately 3,000 kg of parchment coffee each year. Improvements to its wastewater-treatment facilities are planned.
Only fully ripe cherries are hand-picked. After traditional density sorting and approximately 24 hours of fermentation, the coffee is sun-dried in a greenhouse.
About Suaza, Huila
Suaza, in Huila in the southern Colombian Andes, is a specialty coffee-growing area at around 1,700 m above sea level. Wide day–night temperature variation and fertile volcanic soils allow coffee cherries to slowly develop sugars and aromatic compounds.
The distinct rainy and dry seasons support selective hand-picking of fully ripe cherries and help maintain consistent quality. Harvests are divided into the main crop and the mitaca, or secondary harvest, making new-crop coffee available twice a year.
Coffee cherries are selectively picked in three to four passes. The second and third pickings often yield the highest-quality cherries.
Because pickers are generally paid by volume, encouraging them to harvest only fully ripe cherries can be difficult. To help ensure consistent quality, farms and mills may use additional hand sorting before and during pulping.
In the region, dry fermentation—fermentation without water—is the predominant process, often using small manual or electric pulpers. The coffee is then sun-dried on rooftops, patios, or in parabolic dryers, which also help protect the coffee from rain.
Some producers may rinse the coffee or use wet fermentation, replacing the water in the tanks to slow fermentation and improve stability. Drying is carefully managed for 10–18 days to reach a moisture content of 11% or below, helping preserve cup quality and shelf stability.
Mechanical dryers are used only when necessary, as they may compromise flavour and ageing 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.