Red Bourbon honey
Sweet chocolate and conference pear, mature oxidative apples & marzipan notes.
A sweet velvety body with a long pleasant after taste.
This Coffee is the Third – in the line of my coffees from the Family Paces.
This coffee remind me of one of the previous coffees from Honduras “a typica” variety – but its not. Its another fantastic coffee from the Family Pacas. The coffee is depulped without water and dried in raised beds for 14 days – which leaves a taste of a sweet and smooth body in the cup. The 2016 harvest is simply amazing.
This Coffee is absolute one of my favourites – its outstanding as an espresso and perhaps one of the best I have tasted for a long time. It has a sweet velvety body with a long pleasant after taste. 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 – but it leaves a sweeter cup, because the fruit slime/ don’t get lost, as when you use water to remove the coffeeskin.
|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.