Natural Red Bourbon
Red mature cherries, mature oxidative apples & marzipan notes. Sweet chocolate and conference pear.
A full complex velvety body and long after taste. Ideal as espresso and drip coffee.
This Coffee is the second – in the line of my coffees from the Family Paces.
in February 2015, when I visited the farm, one one of my request from my previous visits was…to get at Natural coffee. I am very found of natural coffees – and this coffee is without any exception a fantastic coffee and this year its even better.
The Coffee cherries is picket with a sugar content on 19-22% – dried on African beds and for shade in 18 days.
When I cupped the coffee at the coffee lab at Cafe Tuxpal, this coffee was absolute one of my favourite coffees.
As you can see on my film about GreatCoffee, you will understand why I am so found of these people and their coffee.
The film about greatcoffee
|Variety||100 % Arabica Red Bourbon Natural|
|Land/Region||Canton los Naranjos, Sonsonate|
|Farm||San Jose los Naranjos|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen.|
|Dosering||19,5 g dobb shot|
|Vægt i væske||36 g.|
|Ekstraktion rate||19,5/36= 0,60%|
The dose is calculated using a 18g porta filter Min dose 17,5G/Max dose 19,5 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.
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".
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.
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.