# La Cascajal by Lucid Coffee Roasters — Orea V4 Recipe

> La Cascajal by Lucid Coffee Roasters. Brewed on Orea V4: 14g to 225ml (1:18) at 93°C, ground to 930µm, scored 8.3/10. A light roast washed coffee from Colombia.

Source: https://cuplift.app/coffee/la-cascajal/ian

Brewed by ian.

## Recipe

- Brewer: Orea V4
- Coffee: 14g
- Water: 225ml + 25ml bypass (1:18)
- Grind: 930µm
- Temperature: 93°C
- Time: 2:45
- Filter: Flat paper + Negotiator

## Steps

1. Rinse filter
2. Add 14g coffee
3. Bloom with 45ml, wait 30s
4. Spiral pour to 100ml at 0:40
5. Spiral pour to 170ml at 1:20
6. Spiral pour to 225ml at 2:00
7. Drawdown complete by ~3:00, at 2:30
8. Add 25ml bypass water

## How it tasted

- Sweetness: High
- Acidity: Moderate
- Body: Light
- Complexity: Simple
- Aftertaste: Short
- Sour/Thin: None
- Bitter/Harsh: Trace
- Muddy/Astringent: None
- Heavy/Syrupy: None
- Salty/Mineral: None

## The coffee

- Roast: Light
- Process: Washed
- Origin: Colombia
- Variety: Pink Bourbon
- Altitude: 1,860

A delicious, fresh and fruity Pink Bourbon coffee from Huila, Colombia, produced by 19-year-old Silvio Ordoñez — one of the youngest and most promising growers in Semilla's network. The coffee undergoes a double fermentation process: 20 hours in cherry, followed by 70 hours in a sealed tile tank, then dried slowly on a shaded rooftop elda dryer, resulting in a beautifully clean, sweet, and expressive cup.

## How it got there

| Date | Score | Coffee | Water | Grind | Temp |
| --- | --- | --- | --- | --- | --- |
| 2026-08-28 | 6.9/10 | 14g | 225ml | 774µm | 93°C |
| 2026-08-28 | 6.9/10 | 14g | 225ml | 774µm | 93°C |
| 2026-08-31 | 8.1/10 | 14g | 225ml | 840µm | 93°C |
| 2026-08-31 | 8.4/10 | 14g | 225ml | 900µm | 93°C |
| 2026-09-01 | 8.1/10 | 14g | 225ml | 900µm | 93°C |
| 2026-09-01 | 8.9/10 | 14g | 225ml | 930µm | 93°C |
| 2026-09-06 | 8.3/10 | 14g | 225ml | 930µm | 93°C |

## More

- [All recipes for La Cascajal](https://cuplift.app/coffee/la-cascajal)
- [How to dial in coffee](https://cuplift.app/dial-in)