Shameless, Unnecessary Holiday Roast - Light Roast (SP)
We couldn't let you give your money to "Big Coffee" and their outrageous attempts at branding their same old stale coffees as unique Christmas blends without getting in on the fun.
So check out our actual fresh, delicious and ethically sourced Shameless, Unnecessary Holiday Roast.
Yes, it's our current fan favourite Candy Pacheco from our pal Randolfo Pacheco, that you can buy any ol' time. But this version comes in a shameless collector's edition tin!
Did you know that by calling a specific product a collector's edition, it adds a shameless sense of worth and importance to it? Like that 'limited edition' Hyundai Pony you drove in high school. But at least these shameless tins are adorable, sustainable and make the perfect gift or treat for yourself. And the coffee is great. We even renamed it Candy Cane Pacheco to be even more shameless.
ORIGIN + VARIETY: SINGLE PRODUCER - Guatemala / Randolfo Pacheco (an Indigenous member of the Café Colis Resistancia group)
TASTING NOTES: Now while this coffee usually has notes of dark cherries, sweet citrus and caramel, try and imagine some spruce, pine and holly in there. You won't actually taste those things, as that would be unpleasant, but just pretend and encase yourself in the magic of the season. It will still taste like the regular roast, just with more cheer and good tidings (maybe?).
ROAST: Light
PRODUCER: Randolfo Pacheco
FARM: Laguna Escondida
REGION: Sansupo, Mataquescuintla, Guatemala
ALTITUDE: 1750 masl
PROCESS: Washed
SIZE: Shameless Stainless 200g Holiday Tins
GRIND: Whole bean, ask Santa for a grinder ; )
More on how the coffee is processed:
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 doe 36 hours, before placing it on raised beds to dry for 15-20 days.
Brewing Tips:
- ESPRESSO: We recommend a traditional 1:2 ratio if pulling as a shot . And this espresso really shines as an Americano.
- POUR OVER: We have been brewing this one on our metal V60 at 97C, 20g of fine-medium ground coffee to 310g water. 60g, 45 second bloom, then 4x60g tight concentric pours (drawing upwards) around 3 min (adjust grind if off that mark). Different tastes and set ups will require experimentation, use this as a baseline.
- FRENCH PRESS: We recommend the James Hoffman method for this roast: 16.67:1 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything 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
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