Black Honey Bourbon
Sweet chocolate and conference pear, mature oxidative apples & marzipan notes.
This Coffee is without any doubt my best"seller" and one of my absolute favorite coffee farms I have worked with since my start.
I have known the Family Pacas since 2008, as I competed side by side with Lily Pacas at the World Barista Championship 2008. Since then, the family including Federico Bolanos been striving to produce some of the best coffee in El Salvador.
Since 2012, I have continuously visited the farm with a close relationship with the family.
Federico Pacas manage the farm together with his father, who is still very active when roasting their own coffee for their own cafes "Viva Espresso". If you ever visit El Salvador, you can be sure to get some good espresso and drip coffee.
The Family has proudly passed their knowledge through 5 generations - and still to this date adapted and remaining the quality and their processing at a very high level.
Federico Bolanos has a long record training the best Barista´s in the world. Both Alejandro Mendez from El Salvador and Joo Yeon from Korea for their winning World Championship.
And in 2011, I roasted coffee for the Russian barista champion from their farm which was placed at a 10th placed.
You can choose between three different processing methods from this farm.
Washes processed (sweet, acidic and long mouthfeel)
Honey processed (sweet, less acidity and velvety mouthfeel)
Natural processed (intense body, very fruity and long mouthfeel)
All of them suitable for espresso and drip coffee - and perhaps the most consistant coffee which I always return for - when I change from one to another. Its really smooth and velvety on the tongue and is also perfect as a filter coffee if you don’t like too much acidity.
There are different ways of making honey processed coffees, this method is a little bit more difficult as the coffee skin is not removes with water – and this is one of the reasons its called black honey as the fruit-slime remains intact leaving a sweeter cup with a long aftertaste.
|Variety||100 % Arabica Red Bourbon|
|Processing||Honey processed - without water|
|Land/Region||Canton Nombre de Dios, Sonsonate|
|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