Andres Cardona "The Beer" Brew Guide

Sumatra Gayo “Wine Process” 25 Day Anaerobic Natural

If I could describe this coffee in one gif it would be this.

It tasted good every time I drank it. On different roast levels, on different brewing methods, etc. It's just a very versatile coffee and I'm really stoked to share this one with you all.

I was lucky enough to get this coffee from Unblended, an importer focusing on Colombian coffees from a wide array of producers. I met the Unblended team over Zoom and they were some of the friendliest folks I've met in the coffee world. Being a newcomer is a little intimidating, but this team was incredibly accommodating, interested in my story, and how different my business model might be compared to traditional coffee brands.

They sent me a handful of samples, but this one label caught my eyes right away, it just said "THE BEER".

I gave it a try and was intrigued right away. It had notes of cherry, red fruits, and HOPS. Yes. HOPS.

I knew right away it would be the next drop.

The Coffee

• Origin: Santa Barbara, Antioquia, Colombia
• Variety: Castillo Colombia
• Elevation: 1650 MASL
• Producer: Andres Cardona
• Farm: Finca Villa Lucia

High in the hills of Santa Bárbara, Antioquia, at 1650 meters above sea level, Andrés Cardona is rethinking how coffee is processed.

On his farm, Villa Lucía, tradition meets experimentation, and The Beer Semi Washed is proof of that. This lot takes its name from a fermentation approach suggested by Doug from Burial Beer.

Instead of a standard washed process, the cherries are pulped and left to ferment in their own juices—along with cherry pulp—for four days in plastic tanks, carefully maintained at 30°C.

This controlled method allows for a more structured fermentation, enhancing red fruit notes while keeping the clarity and balance of a washed coffee.

After fermentation, the beans dry under the sun for six days before finishing in mechanical dryers, reaching the ideal 12% moisture content. 

The result is a clean yet layered cup, with bright mandarin citrus, ripe cherry sweetness, and a subtle, floral hop-like quality. It’s complex but balanced, a coffee that highlights the impact of precise fermentation and thoughtful processing.

Filter

I brewed this a few different ways and I ultimately decided that the filter brew guide I supplied for our first coffee fit this particular coffee quite well too. So I'll be recommending the same one.

• Ratio = 1:17
• Dose = 15g
• Yield = 255g

Please note: I used an Orea V4 brewer for this recipe, so if you’re using another brewer, specifically a conical brewer, your results may vary. 

1. Grind 15g of coffee
2. Bloom 50g
3. Immediately set timer for 2:00
4. Agitate grounds just a bit or use Wet WDT method
5. When 2:00 surpasses, pour the rest of your water in one single pour (205g)

Total Brew Time:

• 2-3 min for 1:00 bloom 
• 3-4 min for 2:00 bloom

Tips:

• If the coffee is dripping slowly, you can swirl the brewer to speed things up 
• Pour water around 6-8g/s at a decent height to have optimal turbulence

Big shoutout to Lance Hedrick for sharing this recipe with the world. If you want to watch his video for more help, watch it here.

Espresso

This is where the magic happens.

As with many other washed and semi-washed coffees, this one is an absolute banger on espresso. I explored around 20 different recipes for this espresso. I was having trouble picking which one to share because they were all so damn good. Because of that, I will be sharing two espresso guides.

Sorry filter folks. You only got one guide. :(

1:3

• Dose: 19g
• Yield: 57g
• Time: 0:18
• Taste: Bright, Medium body, Cherry, Hops, Cinnamon

1:2

• Dose: 19g
• Yield: 38g
• Time: 0:15
• Taste: Syrupy body, Citrus, Hops, Malty

annnnnnnnndddddd...That's all folks! See ya for the next drop!

If you're interested in this coffee you can buy it here

If you want early access to all of our drops in the future sign up for our exclusive text list below

(mobile only)