Today, I brewed a 5Sento TRIBUTO coffee from producer Viviana Martínez. This honey-processed coffee, with 200 hours of cherry fermentation and 170 hours in mucilage, hails from Calarcá, Quindio—a beautiful town in Colombia’s coffee region.
Using a V60, I aimed for the perfect balance in the cup: 13 grams of coffee to 200 milliliters of water at 93°C, with a 40-second pre-infusion to ensure a homogeneous and clean extraction. The magic started immediately—the fragrance of the freshly ground coffee alone was mesmerizing. Adding the water made the aromatics bloom into a symphony of lychee, lime, rose petals, and chocolate. The entire brew process took nearly 5 minutes, with each moment revealing new surprises, each better than the last.
However, the real magic came when I tasted it: notes of lychee, hops, rose apple, and grapefruit danced on my palate, creating a truly wonderful experience. The velvety mouthfeel and lingering aftertaste are clear indicators of why this coffee scores over 90 points.
(Full disclosure: I’m connected to 5Sento, but I’ve tried to stay as unbiased as possible. This brew was something special!)
by anevado