Elixir Coffee Drip Bag (Ready To Drink Pour Over Bags)

Enjoy specialty coffee anywhere with our premium Elixir Coffee Drip Bags.  Each bag is filled with Colombia Las Moras Natural roasted as a filter roast.  Flavour profile of spritzy white wine and nectarine acidity up front, moves to sweet ripe lemon and cumquat. Boozy coating mouthfeel carries tart tropical and stonefruit notes through to a malt – chocolate finish.

Convenient, fresh, and rich in flavor – perfect for travel, work, camping, or home brewing.  An easy way to up your coffee game and have cafe-quality coffee at home!

Details:

One box contains 5 drip bags.

Paper bag and coffee is home compostable.

Brew Guide:

1. Tear off top of the bag.
2. Shake lightly to level and place hanger onto cup.
3. Slowly pour hot water (92-96 °C)
4. Remove and discard used filter and serve!

Colombia Las Moras Natural

Process: Natural
Body: Full
Acidity: High
Region: Pilalito, Huila
Cupping Score: 88.75

Tasting Notes: Spritzy white wine and nectarine acidity up front, moves to sweet ripe lemon and cumquat. Boozy coating mouthfeel carries tart tropical and stone fruit notes through to a malt – chocolate finish.

Background: Colombia Las Moras, cultivated in the renowned Pitalito region of Huila, Colombia, is a testament to the region’s rich coffee heritage and ideal growing conditions.  Situated at altitudes ranging from 1700 to 1900 meters above sea level, this area provides the perfect environment for producing high-quality coffee beans.  The varieties used in this coffee, including Caturra, Bourbon Amarillo, and Colombia, are celebrated for their distinctive characteristics and contribute to the unique profile of the Las Moras.  The processing of Colombia Las Moras adheres to a rigorous three-stage method that ensures the highest quality and complexity in the final product.  The initial stage involves washing and disinfecting of the cherries upon arrival at the processing station.  This step is crucial as it removes any green or immature beans, leaves, stems, and dirt, ensuring that only the finest cherries proceed to the next stages.  This careful selection sets a high standard for the coffee’s quality right from the beginning.  In the second stage, the cherries undergo an oxidation period of 24 hours before being de-pulped.  This step is essential as it allows the natural enzymes within the cherries to enhance the development of aromatic compounds, enriching the coffee’s profile.  After oxidation, the beans are de-pulped and thoroughly rinsed to remove the mucilage, a key aspect of the washed process that contributes to the coffee’s clean and crisp taste.  The final stage involves a controlled and homogeneous mechanical drying process, which stabilises the beans and preserves their intricate flavours.  This precise drying method is vital for maintaining the coffee’s consistency and quality.  The resulting product, part of Lohas’ High Cup Score (HCS) Regionals, showcases a distinctly superior cup profile with remarkable complexity.