Candy & Cocoa: Light Roast (SP & SO)
OK, full disclosure, we are loving this coffee. Our light roast washed coffee from Randolofo Pacheco, MATAQ is blended with our Funky Fruits 2.0 to make a coffee that is sweet, velvety and fruity. It's got the hint of funk, without overwhelming your senses. This is a coffee you could easily drink every day.
It's really the best of both worlds, while respecting the traceability of the farmers involved in growing each, amazing coffee. We encourage you to read more about Randolfo and the Cafe Colis Resistencia group of Indigenous Xinka producers and land defenders.
ORIGIN + VARIETY: SINGLE PRODUCER - Guatemala/Rwanda + Red Bourbon/Pache
TASTING NOTES: candied citrus + fudge + blueberries
ROAST: Light
PRODUCERS: Randolfo Pacheco - Guatemala / Smallholder farmers - Rwanda
ALTITUDE: 1535-1900 masl
PROCESS: Washed / Natural Anaerobic
SIZE: Available in 125g. 227g 340g, 908g and 5lb bags.
GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.
More about this Natural Anaerobic processing method for part of this blend:
Cherries are floated and sorted at the washing station. Once complete, they were stored in sealed bags for 12 hours overnight. The next morning, the cherries were deposited into sealed plastic barrels and left to ferment in shade for 72 hours. At the end of these 72 hours, the cherries were moved to raised drying beds in direct sunlight for the initial 5 days, before being moved to raised beds in solar dryers where they underwent a total drying time of 50 - 55 days.
Once this fermentation period is complete, the cherries are immediately turned out onto drying beds. The goal is for cherries to be a single layer on the beds, maximum 2 - 4 cm of depth. For the first 5 days, the coffee is turned every hour. From day 5 to day 20, coffee is turned every 2 hours. From day 20 - 50, the coffee and ambient temperature are strictly monitored to keep the rate of drying slow and controlled.
Temperature is recorded throughout the day - if it exceeds certain thresholds, workers will focus on turning coffee more frequently or cover the beds with mesh netting. In more rare cases, if the temperature exceeds extremely high thresholds, entire beds will sometimes be relocated under complete shade for a few days. This focus on extremely thin layers, coupled with frequent turning and temperature monitoring, is to ensure that the flavours remain clean and free from over-fermentation or mold defects.
Brewing Tips:
- ESPRESSO: If wanting to pull this natural coffee as an espresso, we recommend experimentation. Try a 1:3 ratio, and grind a litter finer for a longer shot.
- 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 velvety cup, or a 1:16/1:17 for a more rounded cup.
- 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 funky and wild 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)!
Thank you to our partners at www.Semilla.com for the information contained on this page!
Read more...