Lord Voldemort – Colombia – Washed Thermal Shock

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

The Magic Behind Lord Voldemort, Deiro García, and His Pink Bourbon

The story of this coffee begins in Pitalito, Huila, with Deiro García, a specialty coffee producer whose passion for agriculture and coffee is intertwined with his love for the Harry Potter series.

His farm, with its peculiar name “Lord Voldemort,” not only nods to his favorite character from the saga but also reflects his innovative and experimental approach to coffee production. The story behind the name is simple yet memorable: after purchasing his farm, Deiro struggled to find a fitting name, but after a 19-hour Harry Potter movie marathon, he decided to name it after the famous villain.

This unusual name has certainly sparked conversations among those who discover his coffees, but what truly stands out is the exceptional quality of the beans he produces.

From the beginning, Deiro has been committed to the pursuit of excellence in coffee, exploring new processing techniques that highlight the unique characteristics of each batch.

His approach is not only artisanal but also scientific, allowing him to experiment with different methods and processes to achieve outstanding results.

Currently, Deiro is part of Huila Coffee Farmers, an association that promotes direct and fair relationships between producers and roasters. This approach allows producers to maintain greater stability in their businesses while ensuring customers enjoy full traceability from farm to cup.

Special Processing at Lord Voldemort

One of the most interesting processes Deiro employs begins with the harvest of ripe cherries, which are then oxidized for 24 hours in sacks. After pulping the cherries, the coffee undergoes another round of oxidation in mucilage for an additional 24 hours, contributing to the fruity notes characteristic of this coffee. Next, the beans are fermented with yeast for 48 hours, a crucial step in developing complexity in the cup profile. To finish, a thermal shock is applied to eliminate any residual microorganisms, ensuring the stability of the beans. Drying is done under the sun on traditional patios, ensuring a uniform and natural finish.

The result of all this care and dedication is an exceptional coffee that not only comes with a fascinating story but also offers a unique sensory experience for true coffee lovers.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2.2
• Weight: 18gr
• Yield: 38gr
• Time: 30-36s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)