Sprologue - Medium Roast (SP)

It is often said that a prologue  is meant to provide background information or context about a story, its characters, or setting. It can also set the tone or mood for the work, introduce the main themes, or foreshadow events that will occur later in the story.  

And so this espresso captures that essence, as it may be new and introduce a new flavour profile, but it's blended from beans that have been on our menu since we've been open, and that we commit to buying every year. So we hope this espresso provides some context about what we're about, and foreshadows what is to come. Also Sprologue was just a good pun and tickled us. We just love a good pun. 

This espresso focused roast blends a Red and Yellow Caturra from fourth generation farmer Esnaider Ortega, which were the first coffees we ever roasted at The Artery. It also uses our fan favourite Pache San Ramon from the amazing Randolfo Pacheco, a member of the Cafe Colis Resistencia movement in Guatemala, a group of Indigenous Xinka land defenders. 

This medium espresso roast,  is also great for people who like medium filter or pour over coffees.

ORIGIN + VARIETY: SINGLE PRODUCER - Colombia / Yellow & Red Caturra, Guatemala / Pache San Ramon
TASTING NOTES: chocolate oranges + raspberry +walnuts
ROAST: Medium 
PRODUCER: Esnaider Ortega / Randolfo Pacheco
FARM: Villa Maria / Laguna Escondida
REGION: Sevilla, San Agustin, Huila / Sansupo, Mataquescuintla, Guatemala
ALTITUDE: 1750 masl
PROCESS: Fully Washed  

SIZE: Available in 125g, 227g, 340g, 908g and 5lb bags 

GRIND: Whole Bean, Filter, French Press, Espresso/Moka Pot

More on process: 

As Esnaider has often joked, "our coffee lives a better life than us.” The cherries come in bursting red and ripe and are left to ferment for 12-24 hours before being floated to remove any potential underripe or insect damaged beans. After that, the coffee is immediately depulped and fermented once again for an additional 12-24 hours, before being turned out onto shaded raised beds where the coffee is dried for an average of 25-30 days.

As the temperature is quite cool, the coffees must be turned 10+ times a day, meaning that the family is constantly tending to it. In addition to their meticulous focus on processing, Esnaider and Olgar have been pursuing different fermentation regimes that are also steeped in their history. They’ve built oak tanks that resemble those used by Esnaider’s grandfather prior to the advent of concrete and other building materials and believe these tanks can add a different element to the coffee via the introduction of unique microbes present in the oak. They also ferment in clay jars, another formerly common material in the production of coffee, in pursuit of unique flavour profiles. 

Randolfo is also as meticulous with his process. Cherries are collected daily and are depulped the same day in Randolfo’s brand new beneficio, featuring a Penagos ecopulper. He leaves the coffee to dry ferment for 36 hours, before placing it on raised beds to dry for 15-20 days.

Brewing Tips: