Filter coffee · Finca La Abana, Colombia
Java Lava
Caramel, passion fruit and cocoa.
Region
Santa María, Huila, Colombia
Process
Natural
Pickup currently not available
incl. VAT, plus shipping
- Roasted every week in small batches in Berlin.
- Whole bean. Prefer it ground? Tell us your machine in the order notes.
- Free shipping from €50 (DE). Pick-up on Saturdays at Boxhagener Platz.
Taste
Java Lava – Java Natural by Luis Laguna, Huila, Colombia
Java Lava is a microlot of the rare Java variety from Luis Laguna. He grows it on his Finca La Abana in Santa María, Huila, at 1,700 meters above sea level. The cherries are natural processed: they dry as whole fruit, and the bean absorbs sweetness from the pulp along the way. In the cup, this shows as caramel, passion fruit and cocoa. A winter microlot, available only while stocks last.
Profile
- Caramel
- Passion fruit
- Cocoa
Brewing
Recipe for V60 or Origami
Java Lava is roasted for filter. Especially good in a V60 or an Origami with a conical filter.
- Dose
- 15 g
- Water
- 225 ml
- Temperature
- 90 °C
- Ratio
- 1 : 15
- Grind size
- Medium-fine
- Brew time
- 2:45–3:15 min
0:00 bloom with 45 g, pour to 120 g at 0:45, to 180 g at 1:15, to 225 g at 1:45. If the cup tastes sour, grind finer. If it turns dry or bitter, grind coarser.
Origin
Luis Laguna, Finca La Abana
- Region
- Santa María, Huila, Colombia
- Altitude
- 1,700 m
- Producer
- Luis Laguna, Finca La Abana
- Variety
- Java
- Processing
- Natural, 12 h oxidation + 46 h fermentation
- Drying
- 14 days in covered drying houses
- Roast
- Filter roast
- Recommended brewing
- V60, Origami
Processing
Natural Process
After harvest the ripe cherries first rest in the open air for 12 hours. They then ferment in sacks for 46 hours and dry as whole fruit for 14 days in covered drying houses until the bean reaches 10% moisture. Because the pulp stays on the bean throughout drying, a natural brings more sweetness and fruitiness to the cup than a washed coffee.
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- Skin: the red skin of the cherry
- Pulp: sweet and juicy
- Mucilage: sticky, full of sugar
- Parchment: thin protective layer of the bean
- Bean: two per cherry
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FAQ
Frequently asked questions
What is the Java variety?
Java is an Arabica variety of Ethiopian origin. It carries its name because Dutch traders brought it from Ethiopia to the Indonesian island of Java in the 19th century. It was later selected in Cameroon and reached Central America from there. It grows tall, forms large beans and develops its best cup quality at higher altitudes. In Colombia it is rarely grown.
How was Java Lava processed?
Java Lava is a natural. After harvest, the ripe cherries oxidize in the air for 12 hours and then ferment for 46 hours in sacks. They then dry as whole fruit for 14 days in covered drying houses until the bean has 10% residual moisture. Because the pulp stays on the bean during drying, the coffee tastes sweeter and fruitier than a washed one.
What does Java Lava taste like?
In the cup, Java Lava shows caramel, passion fruit and cocoa. Sweetness comes first, joined by a fruity note, and the finish is clean.
Who is Luis Laguna?
Luis Laguna is a coffee farmer in Huila, Colombia. He farms Finca La Abana in the Vereda El Vergel, three hectares on which he grows Castillo and Java. Java Lava is a microlot from his farm, roasted in Berlin by Garza Coffee.
