Nero Scuro – Finca La Amazonia – Huila

This review is one of the more interesting posts I’ve ever had to work with, the people from Nero Scuro, coffee roastery from Italy,  are amazing people who really care about their work. Now why I consider this to be extremely fun for me will be more detailed below.

In The Coffeevines January 18 box (written February 7, 2018), I reviewed one of Nero Scuro’s coffee, Nero Scuro – Guatemala. Especially coffee from Guatemala isn’t my favorite, but I realized that the work that lay behind the coffee was extremely thorough and with passion. With this, I concluded my review by hoping that the coffee I was reviewing instead was from Colombia rather than Guatemala. After a while, the people at Nero Scuro contacted me via my Instagram and asked if I would like to test a sample of their Colombia. And as you know, I said  “YES!”. To be read by the coffee roaster, to be contacted by them, having a nice conversation. This… This is something amazing to me.

As usual, here we go!

Information and recipe for the coffee:

Origin: Colombia
Variety:  Caturra, Castillo
Farm: Jose Losada
Region: Garzón
Process: Washed
Altitude: 1 800 meters above sea level.

Pour Over:

17 g coffee (grind setting 22F at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 30 seconds
92 degrees Celsius

1) 40g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 110 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 45 seconds
3) 115 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minutes and 10 seconds.

 

Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.

 

Review: 

Before I even opened the bag, I felt a pleasant smell of freshly roasted coffee. It smelled really good at the first meeting with Nero Scuro (The Guatemala one), although the Colombian coffee had a more pleasant smell.

What can you expect when you drink Finca La Amazonia – Huila from Nero Scuro? According to the description of the coffee bag, they mention marmalade, lavender, honey, floral & spicy.

So how does the coffee stand for its description? Really good I think. The coffee is of high quality and, as previously reviewed, the coffee is well roasted, it keeps a smooth roast through. It has a really even roast. I often feel the taste of something sweet and floral, this coffee is really top notch.

This coffee gives a great feeling every cup I drink, I just crave the feeling I can get from the coffee. Panama Elida Estate gives me the same feeling. The soft coffee gives an incredibly sweet & acidic taste with a nice balance right through. This is a coffee I recommend to coffee drinkers! Cheers!

 

Rating: 7.5/10

The rating is only based on taste and quality and is not based on price.

If you’re interested in this specific coffee, click here to order it!

If you rather want to look at the remaining selection from Nero Scuro, click here!

 

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