Candy Cane: Holiday Roast
Holiday Roast, that's a thing right!?
Another new addition to our Shameless and Unnecessary holiday line, comes our Candy Cane, a coffee you can get all year but rebranded with an adorable, but unnecessary, holiday label!
The label was illustrated by artist Melly Wells, who also designs all our bags and merch.
And this coffee is a crowd favourite because it's tasty and has an amazing producer behind it. Beyond being a kind, resilient and caring coffee producer, Randolfo Pacheco is an unflinching member of a resistance movement that is peacefully defending Indigenous Xinka lands and rights against an unethical and violent Canadian owned silver mine.
So a holiday coffee that is both shamelessly branded while also supporting a really amazing producer and cause. Can't go wrong!
ORIGIN + VARIETY: SINGLE PRODUCER - Guatemala + Pache San Ramon
TASTING NOTES: holiday cheer? That's a taste right?
ROAST: Medium-light
PRODUCER: Randolfo “El Sapo” Pacheco
FARM: Laguna Escondida
REGION: Sansupo, Mataquescuintla, Guatemala
ALTITUDE: 1750-1800 masl
PROCESS: Washed
SIZE: Available in 227g only
GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.
More about the processing method:
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:
- ESPRESSO: If wanting to pull this medium 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. We pulled this roast with 18g in, 36g out, at 34 seconds on our Silvia and it was great. But as always play around with it!
- POUR OVER: We recommend grinding a touch medium/medium-fine for this roast, 2-3 pours (post bloom). We use a 1:16 for this one.
- 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 pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would!
Thank you to our partners at www.Semilla.com for the information contained on this page!
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