Coffee

Costa Rica

Costa Rica, Anerobe Caturra/Geisha

Anerobe Caturra/Geisha 
Volcan Azul

Caramel, Peach/honey, Jasmine sweetness,Tangerine, Citric notes, French Nougat

Dried cascara sweetness and honey

105 kr

On my late visit to Costa Rica In January at Volcan Azul, Alejo Castro. I was keen to continue with our new experiment which started in 2018. 

The mucilage when depulping coffee is normally wasted - even-though the remaining flavor/sugars are still amazing.  

In 2018, when I started this experiment I didn't know what to expect. I am dazzled, overwhelmed and can’t get my hands down. The coffee is amazing and it’s just what I wanted to achieve. Body, smoothness, velvety mouthfeel – and the delicate characteristics from Geisha. Peach, bergamot. Most of all I am pleased with the transparency in the cup of each variety is present.

The Caturra variety is soaked in water for 24 hours in a tank to start a natural fermentation process. After 24 hour the water is drained, then mucilage from Geisha picked on the same day is added in the tank for another 24 hours.

Caturra is known for its chocolatey flavor and pleasant mouthfeel and Geisha is known for its rare citric flavors as bergamotte and jasmin notes. The combination of merging these two coffees are simply amazing. 

Caturra is picked with a Brix on 24%

Geisha with a Brix on 22-25%

Is known for its bright acidity, jasmine and citric flavors.

I have in my record PH 4.0 Brix 14. Time 2 days. Temperature range 15-19 C in the tank developing natural yeast – fermentation.

Drying beds for 19 days.

Variety 100 % Arabica Caturra
Processing Anerobe process with Geisha mucilage
Land/Region Costa Rica/West Valley
Farmer Alejo Castro
Altitude 1497 masl for Caturra and 1551 for Geisha
Cupping Score 94
Roast Master, Quality cupper & Barista Søren Stiller Markussen.
As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew. Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom) I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.

Dosering 20 g dobb shot
Ekstraktion 27-29 sek
Vægt i væske 40 g.
Ekstraktion rate  20/40= 0,50%

The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.    

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides