TASTING PACK – SEPTEMBER

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Introducing our Monthly Tasting Pack! This is a great choice if you’re a “variety” drinker & you enjoy something different every day. Each pack contains 60g of coffee & you can even do a blind cupping on your own to practice differentiating between the 3 coffees!

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Pack 1

Varietal: 74110, 74112
Origin: Ethiopia
Region / Farm: Sidama / Hunkute Station
Producer / Co-operative: Various Smallholders / Sidama Coffee Farmers Co-op Union
Harvest: January 2021
Processing: Fully Washed

This beautiful coffee comes from 1900 smallholder farmers from the town of Wonsho in Sidama, Ethiopia. The varietals 74110 & 74112 are improved strains based on the original Typica hybrids. The coffees are delivered daily to Hunkute Washing Station, where they are pulped & fermented in water for 36-72 hours. They are then rinsed & soaked further for another 6-12 hours, which gives it it’s heightened clarity. Expect a light-medium body, with notes of bergamot tea & orange blossom.

Pack 2

Varietal: SL28, SL34, Ruiru 11 & Batian
Origin: Kenya
Region / Farm: Nyeri / Karimikui Factory
Producer / Co-operative: Various Smallholders / Rungeto Farmer’s Co-operative
Harvest: January 2021
Processing: Fully Washed

This is our 2nd showcase of Kenyan coffees this year. Kenyan coffees are typically graded by size; AA, AB, C, PB etc. This coffee from Karimikui Factory is sorted to an AB grading. This bean size produces a slightly gentler intensity in its acidity compared to the AA grade. Expect a light-medium body & juicy texture with notes of blackberries & dark plums.

Pack 3

Varietal: Castillo & Variedad Colombia
Origin: Colombia
Region / Farm: Antioquia / El Encanto
Producer / Co-operative: Juan Luis Saldarriaga
Harvest: October 2020
Processing: Natural

Colombia is known for its diverse regions &b microclimates. Antioquia has garnered a reputation for producing solid but less unique coffees. Juan owns 2 farms in Bolivar, Antioquia & he has been working very fast for the last few years to change that mentality. He has recently started experimenting with fermentation & drying processes to great effect. This lot was dried in a mechanical “cold” dryer. Expect a medium body with ripe fruit notes like raspberries & tropicals.

 

Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 200g.
At 1:40, pour up to 230g.
At 2:05, pour up to 260g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.