Colombia Viani - Single Origin

Vianí sits about three hours north west of Bogotá, in a valley that runs through warm, temperate and cold growing conditions in a short distance. Like our Costa Rican, this isn't one farm. It's gathered by a single collector, Sr Joseel Castiblanco, whose father and grandfather sold coffee to the same exporter before him. Around 90 producers contribute now, all working to Racafe's CRECER programme — before that scheme only 70% of the lot came through Sr Joseel's collection centre, and now all of it does.

Cherry is usually picked on a Monday or Tuesday and depulped the same day, then fermented for 48 hours before drying. Once ten to thirteen tonnes have been gathered it goes to the dry mill in Bogotá, where it's sorted again and cupped twice before anyone is allowed to bag it for export.

Best if you:

• like clean fruit and balanced acidity more than heavy chocolate
• brew filter and want brightness without sharpness

Brew it: V60, Aeropress or batch brew at 60g per litre. Cafetiere at 70g per litre with water just off the boil.

We roast in 18kg batches through the week, so nothing sits around ageing before it reaches you. When a single origin lot runs out, that's it until the next season. No two coffees are the same, so we let each one dictate how it's roasted. Every batch runs on manual controls, so we can react to how the coffee develops in the drum and fine tune the balance of convection and conduction heat. That's where the precision comes from.