Delicate Funk (Washed/Anaerobic): Light Roast
Much like the music of the 70's, sometimes all you need is a little funk.
We blend such coffees to order to ensure each bag has the exact right ratio of each coffee. The blend is mostly made up our beautiful Sidra from Esnaider Ortega and Diego Leguizamo, which is a very clean and delicate fruity and floral coffee, with very little acids to it. It's then blended with our Funky Fruits coffee to give the coffee a berry and funky finish.
Let's get (a little) funky!
ORIGIN + VARIETY: Colombia - Sidra / Rwanda - Red Bourbon
TASTING NOTES: black tea - strawberries - cocoa
ROAST: Light
PRODUCER: Esnaider Ortega and Diego Leguizamo / Smallholder farmers in Rwanda
FARM: Microlots - Villa Maria lot under .25 hectares / Diego 0.4 hectares / SMallholder farms under 0.4 hecrtares
REGION: Sevilla, San Agustin, Huila / Nyamasheke District, Western Province / Nyaruguru District, Southern Province
ALTITUDE: 1750 masl - 1900 masl
PROCESS: Washed and Natural Anaerobic blend
SIZE: 125g, 227g, 340g and 908g bags.
GRIND: whole bean, filter, espresso/moka pot, French press
More about the processing method:
Visit the product pages for Funky Fruits 2.0 and Stella, to see their different processes and to learn more about the producers.
Brewing Tips:
- ESPRESSO: If wanting to pull this coffee as an espresso, we recommend experimentation. Try a 1:2.5 or even 1:3 ratio, and grind a litter finer for a slightly longer extraction to draw our some sweetness and balance.
- POUR OVER: For a V60, we recommend grinding fine-medium for this roast, 2-3 pours (post bloom). We use a 1:15 for a real complex and velvety cup, or a 1:16/1:17 for a more rounded cup. Don't over-extract (over 3 min) as this coffee is delicate. We love this coffee on a flat bottom dripper too!
- FRENCH PRESS: We recommend the James Hoffman method for French press: 1:16.67 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything off that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew.
- ICED COFFEE: Perfect as a fun pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would (with the option of adding a bit less water)! And if not wanting to add too much ice while brewing, try adding whiskey stones after brewing to not further dilute it.
Thank you as always to our partners at www.Semilla.com for a lot of the information and images contained on this page!
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