Strange Brew (Washed/Anaerobic): Light Roast
In honour of our nation putting aside their differences in a unified hatred of Donald Trump, we bring you a coffee so Canadian it tastes like Labatt 50.
This coffee obviously pairs well with jelly doughnuts.
We do have to admit that the coffee isn't grown in Canada, but to be fair, none is.
ORIGIN + VARIETY: BLEND of 2 PRODUCERS - Colombia - Pink Bourbon / Honduras - Typica
TASTING NOTES: sweet citrus + chocolate fudge
ROAST: Light
PRODUCERS: Angel Ortega / Jesus Ramriez
ALTITUDE: ~1800 masl
PROCESS: washed blended with a unique washed anaerobic coffee
SIZE: Available in 125g, 227g, 340g, 908g and 5lb bags.
GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.
More about the processing method:
To find out more about the two beautiful coffees that make up this blend, and the producers behind them, check out the product pages for First Crack to the Future and Anthony Bourbain.
Brewing Tips:
- ESPRESSO: If wanting to pull this light roast as an espresso, we recommend playing with you ratios a bit to ward off a shot that might be a bit too bright. Try a 1:2.5 ratio, and grind a litter finer for a longer shot.
- POUR OVER: We recommend grinding a touch medium/medium-fine for this roast, 2-3 pours (post bloom) so you get the acids and brightness of this delicate light roast. We use a 1:15 for this one and it's so complex in the cup at such a ratio. But as always experiment, you may prefer a 1:16 ratio and 3-4 pours for more body and less acid! It really does well on flat or cone filters.
- FRENCH PRESS: We recommend the James Hoffman method for this roast: 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 pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would!
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