[Bean] Colombia Ruby Loulou

COLOMBIA RUBY LOULOU

ORIGIN: COLOMBIA

REGION: HUILA

FARM: LAS PALMAS

VARIETY: CATURRA

PROCESS: CO-FERMENTATION

CUP NOTE: HIBISCUS, CRANBERRY, CHERRY

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ROASTER'S COMMENT

A coffee as radiant and precious as a ruby gem—how does that sound? SOWN is proud to present our special coffee, RUBY LOULOU CO-FERMENTATION.

Every time I roast a Co-fermentation coffee, it feels like handling a work of art. The process of bringing the farmer's creativity and passion to completion through roasting is truly special. Among all our offerings, RUBY LOULOU stands as the most delicate and elegant coffee I can think of.

RUBY LOULOU is a Caturra variety cultivated at Las Palmas farm in the Huila region of Colombia. Caturra is a natural mutation of Typica, known for its concentrated sweetness and clean acidity packed into small, dense cherries.

What makes this coffee exceptional lies in its meticulously crafted Co-fermentation process. First, only cherries with 95%+ ripeness are hand-picked. The harvested cherries undergo flotation in water to select only the highest density, premium cherries. After 24 hours of pre-fermentation, they are fermented again for 24 hours in tanks.

The true distinction of this coffee comes after pulping removes the fruit. The coffee undergoes 5 days of anaerobic fermentation together with dried strawberries, during which the sweet, elegant flavors of strawberries naturally infuse into the green beans. After fermentation, the coffee is slowly dried for 10 days and finally goes through a 5-day stabilization process.

I can say with certainty that roasting coffee that has undergone such a complex and lengthy processing is extremely challenging. Because the moisture content and density of the beans differ from conventional coffee, their heat response is unpredictable. The biggest challenge was preserving the delicate flavors developed through strawberry fermentation while eliminating any off-fermentation notes.

When roasting RUBY LOULOU, I carefully controlled the initial heat input. If the temperature rises too quickly, the delicate strawberry and cherry aromas dissipate; if it progresses too slowly, certain flavor compounds from fermentation can express negatively. By optimizing the development time after first crack, I achieved a perfect balance of ruby-like brilliant, elegant acidity and sweetness.

RUBY LOULOU truly lives up to its name with a taste as beautiful as a ruby gem. Based on the elegant, refined acidity of hibiscus tea, it harmonizes perfectly with cranberry's bright, tart flavor and cherry's sweet, smooth texture.

When served hot, the cherry sweetness becomes more pronounced, offering a softness reminiscent of warm cherry tea. When served cold, the refreshing acidity of hibiscus and cranberry expresses more clearly, delivering a crisp and sophisticated experience.

The aftertaste is also impressive. The lingering sensation after swallowing is like the elegant, clean finish of savoring premium fruit tea. The natural berry acidity and sweetness persist pleasantly for a long time without any artificiality.

Illuminate your special moments with RUBY LOULOU CO-FERMENTATION, a coffee as precious and beautiful as a ruby gem.

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FILTER BREW GUIDE

HOT

① Prepare a server warmed with hot water, place the filter in the dripper, and rinse it with hot water.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 57g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 209g.

⑥ If the grind size is correct, the water should finish dripping through by around 2 minutes and 30 seconds.

⑦ If the water drips slower than 2 minutes and 30 seconds, adjust the grind size to be coarser. If it drips too quickly, grind the coffee finer.

⑧ Once all the water has dripped through, enjoy your coffee.

ICED

① Place the filter in the dripper and rinse it with hot water. Discard the rinse water and put 45g of ice in the server.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 39g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 147g.

⑥ Once the coffee has finished dripping, remove the dripper and gently shake the server to mix the ice and coffee well.

⑦ Pour the coffee with ice from the server into an ice-filled cup and enjoy your coffee.

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ESPRESSO BREW GUIDE

To achieve SOWN coffee’s clean and diverse flavors, we recommend using a VST basket. If you can lower the machine’s bar pressure to between 4 and 6, that would be even better. The optimal flow rate with the portafilter removed is 210ml in 30 seconds.

Espresso

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 55g
• Extraction time: around 25 seconds

Americano(Longblack), Café Latte

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 40g (half it if you make long black)
• Extraction time: 15 to 20 seconds
• Water and milk amount: HOT 200ml (half it if you make long black) / ICE 175ml

Shipping Information

• Shipping Carrier: Korea Post EMS

• Shipping Area: Global shipping

• Cost: 20.0 USD / Free shipping for orders over 100.0 USD

  +10.0 USD for Macao, India, Austria, Belgium, Denmark, Finland, Greece, Hungary, Iran, Netherlands, Norway, Poland, Portugal, Qatar, Saudi Arabia, Sweden, Switzerland, Turkey, United Arab Emirates, etc.

• Delivery Time: Within 5 business days (We only ship coffee roasted in 3 days)

Important Notes

• Delivery delays or out-of-stock situations may occur due to high demand or supply issues.
• For items that require longer than the standard delivery time or are out of stock, we will contact you individually.

Customer Service: sowncoffee@gmail.com | Monday to Friday, 09:00–17:00