03 - BEHIND THE SCENES
First of all, sit down, turn on your speaker, and tune into our ALCOVE 03 playlist on Spotify or Apple Music.
WHAT THIS COFFEE MEANS TO US
Last year, we purchased the very first lot of specialty coffee that Stiven Hoyos exported from his family farm. A Pink Bourbon.
For the following harvest that same year, due to a combination of climatic imbalances, Stiven lost his entire Pink Bourbon crop, and unfortunately, we weren’t able to continue roasting it.
Luckily, the next harvest was much better, and we got our hands on this fantastic lot of Gesha, which is absolutely on par with the best examples of this variety we’ve roasted in the past.
ABOUT STIVEN
Stiven Hoyos, 22, represents the new generation of coffee producers in the Hoyos Alvarado family. His father, Don Rodrigo, has been growing coffee for decades and has always wanted to pass on his passion to his children. After finishing high school, Stiven hoped to attend university but failed the entrance exam. During this uncertain time, he fully committed himself to the family farm in San Agustín.
To encourage him, his father gave him a small plot where he planted 800 Red Caturra trees. Through hard work, he brought this plot to full production. This success was a turning point. He felt valued, useful, and proud to carry on the family tradition.
As a member of the Monkaaba collective, made up mostly of young producers under 35, Stiven advocates for rural life and specialty coffee as a promising future. He believes that producing high-quality coffee gives young growers the recognition they deserve, especially through visits from international buyers, which he sees as a sign of appreciation and motivation.
Ce que ça nous rappelle: HIBISCUS, BLOOD ORANGE, HONEY
ORIGINE: COLOMBIA
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RÉGION:
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HUILA |
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PRODUCTEUR:
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STIVEN HOYOS |
| FERME: | BALCEROS |
| VARIÉTÉ: | GESHA |
| PROCESS: | WASHED |
| ALTITUDE: | 1850-1950m |
100g (Whole beans)
SUGGESTED PARAMETERS
Espresso (1:2.2)
94ºC
8 BARS
20g IN
40g OUT
28 seconds
V60 (1:16)
88ºC
20g IN
320g OUT
3m00s
HOW WE DRINK IT AT KOHI?
POUR OVER!
The complexity of this floral variety truly shines in a manual brew. You can follow the V60 recipe to achieve a cup that is both delicate and complex.