Villamaría — Colombia

Green apple and lime first, then brown sugar and caramel as the cup cools. The show-off of the three, and the one to brew as filter so the acidity has room. It will make espresso, but you would be paying for a brightness the pressure then flattens. If you want chocolate and body, the Nicaragua does that for less.

Where it grew

A Pink Bourbon from the hills above Villamaría in Caldas, where the cherries ripen pink rather than red. The cherry comes from thirty to fifty families around Villarazo, La Batea and Corozal, sold whole rather than as parchment, which is rare in Colombia, and processed at the Jamaica station in Chinchiná, five hundred metres below the farms. Anoxic washed: the fruit sat in a sealed tank with the oxygen kept out before it was washed. Falcon cupped it at 85.5.

How I'd brew it

Filter: 15g to 250g water at 95°C. Bloom with 30g for 45 seconds, then pour to 250g; finished by 3:30. On a Comandante, 24 clicks to start, coarser if the pour runs slow.
Espresso: 18g in, 38g out, 30 seconds.
Finer if it tastes sour, coarser if bitter.

Let it rest a few days from the roast date on the bag, then keep it sealed and away from air. Or freeze it.