02 - 01/24
Hello,
It's lovely to have you here for the second instalment of our Current Offerings Subscription. Thank you for joining us in being mindful about these beautiful coffees.
Let's dive in.
Concept: "Florality"
"Can I call you rose? 'Cause you're sweet like a flower in bloom."
This line from the song Can I Call You Rose by Thee Sacred Souls has been stuck in my head non-stop (thanks to instagram).
With thoughts of flowers in bloom keeping us going through winter, we figured what better way to bring some lightness into the cold season with these two delicious and floral coffees.
Florality in coffee was something I didn't understand for a long time. I would see floral taste notes but never understood how to taste them. That was until I tasted a coffee with such prominent floral qualities while the acidity and sweetness sat in the background, which is exaclty how we feel about Coffee 02 in this months subscription.
Coffee 01 from Hacienda La Papaya leaves an aftertaste that reminds us of rose florals. We used to make our own kombucha, and we'd used dried rose petals and fruits, so that's where I learned to taste rose florals.
Florality is delicate aroma, slightly drying, and a little sweet. To exaggerate florality in a pour-over, try the cold-bloom recipe below. It works to capture a lot of early aroma molecules that escape easily with hotter water.
That's all for this month. We hope these coffees remind you that spring is just around the corner... (I'm an optimist.)
Sending love,
Sage + Aija.
Details
Let's take a close look at each coffee.
· 01
Typica Mejorado - Anaerobic Washed
Ecuador · Hacienda La Papaya · Juan Peña
This Typica Mejorado varietal is de-pulped and then anaerobically fermented using “Mossto” - a process of using the fermentation liquid of coffee cherries that have passed 100hrs of fermentation. Then the coffee is dried in rooms where the temperature and humidity get carefully controlled for 30 days.
Owned by Juan Peña, La Papaya is one of the most notable farms in Ecuador, growing many specialty varietals such as Typica, Sidra, and Gesha. Juan works hands-on, experimenting with new and existing processing methods and paying great attention to detail, starting in the nursery and sustained through the entire process. It’s easy to see why the coffees produced at La Papaya are spectacular.
View full detailsWe're Tasting:
Candied orange, stone fruits, vanilla cream & rose florals.
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Source & Price Transparency
Source: Forward Coffee Importers
FOB: $25.30/kg USD
We Payed: $56.68/kg CAD
Cost After Roasting: $64.78/kg CAD
* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.
If you have further questions please contact us
· 02
Dega, Kerume, Wolisho by Biniyam Aklilu
Washed · Ethiopia
This local landrace mix of Dega, Kerume, and Wolisho Ethiopian varieties are harvested by hand when the coffee cherries are ripe. The coffee is then de-pulped prior to being fermented for 36 hours, washed and soaked overnight for 24 hours, then dried on raised beds for 15 days.
Biniyam Aklilu is a third-generation coffee farmer in the Bule Hora town of West Guji, Ethiopia. Biniyam strives for quality and enjoys experimenting with processing methods, resulting in some beautiful coffees that have given Biniyam notice among the local community.
View full detailsWe're Tasting:
A subtle sweetness, delicate citrus tones with floral aromas like jasmine & white tea.
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Source & Price Transparency
Source: Apex Coffee Importers
FOB: $9.24/kg USD
We Payed: $19.59/kg CAD
Cost After Roasting: $22.51/kg CAD
* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.
If you have further questions please contact us
Recipes
Cold Bloom - Flat Bottom Dripper
Recipe:
12g Coffee : 200ml Water @70ºc + 95ºc
Grind Size:
Medium
Pouring Structure:
First pour: @ 0:00s
- Use 70ºc Water
- 50g: Circle Pour
- Gentle swirl to soak grounds.
Second pour: @ 0:30s
- Use 95ºc Water
- 50g: Circle Pour
Third Pour: @ 1:00s
- Use 95ºc Water
- 100g: 30g Circle Pour - 70g Center Pour
*To accomplish the lower temperature bloom, we pour 95ºc water into a room-temp vessel with a pouring spout. (A moka-pot works great)
Total brew time: 2:45s - 3:00s.
Conical Dripper
Recipe:
12g Coffee : 200ml Water @95ºc
Grind Size:
Medium
Pouring Structure:
First pour: @ 0:00s (Bloom)
- 50g Circle Pour
- Light swirl to agitate the coffee bed
Second Pour: @ 0:30s
- 50g Circle Pour
Third Pour: @ 1:00s
- 50g Circle Pour
Fourth Pour: @ 1:30s
- 50g Circle Pour
- Light swirl to settle the grounds
Total brew time: 2:30s - 3:15s.
Inverted Aeropress
Recipe:
12g Coffee : 200ml Water @95ºc
1x aeropress filter.
Inverted method.
Grind Size:
Medium
Pouring Structure:
First pour: @ 0:00s
- 50g: Pour
- Use a spoon to saturate the grounds. (back + forth motion)
Second pour: @ 0:45s
- 150g: Pour
- Use the spoon to break the "crust" that forms
Twist your cap with paper filter onto brewer, and (while still inverted) press out any air until the liquid saturates the paper filter.
Steep until a total time of 3:00s.
Flip + plunge gently