#1 Champion Coffee Costa Rica
Natural Reserve Volcan Azul
Red grape fruit, dried mango, tangerine, jasmine & caramel.
The Jasmin garden....
This was my winning coffee variety at brewers cup 2018, from Alejo Castro. And now also my winning coffee at Danish Barista Championship, 2022.
in 2020, it was placed in the final as the 4th best coffee in Costa Rica, in the prestigious Cup of Excellence programme.
Last year we decided to process the cherry using an anaerobe fermentation, instead of honey as we have done in the previous years.
The Anerobe method usually leaves a powerfull destict acidity, which is nice when you take one sip. But sometimes too overwhelming. We like it more balanced with a greater mouthfeel, which I think we managed with this method.
After picking the cherries was wrapped in plastic for 24 hours keeping the mucilage intact for a sweeter cup, before it was dried on cement concretes at 19 days.
The mouth feel has a high intensity sweetness, medium body & medium acidity.
|Variety||100 % Arabica Geisha|
|Land/Region||Costa Rica/West Valley|
|Farmer||Alejo Castro/Volcan Azul|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen|
Gesha i known for its citric/acid flavour. And in this case I will recommend to extract your espresso with a shorter time with a coarse setting.
It appears very thin at the end of extraction but thats quite normal. And often these acid coffees are roasted to highlight acidity, almost as drip coffee. However, sweetness has to be present as well, so the roasting curve is adjusted during the roasting process.
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 6-7 sec. In that way your espressoshot will brew as long a 19-21 sec.
If it appears before 6 sec. I will recommend to grind finer and vise versa if the first drop appears too late/after 8-9 sec or more.
This extraction will give you an espresso with higher acidity. I can also recommend to extract with a higher taget mass as 40-42g liquid in order to it more obtain a medium acidity.
|Dose||21 g dobb shot|
|Extraction time||19-20 sec|
|Liguid mass||38 g.|
|Extraction rate||21/38= 0,55%|
The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.
This coffee is ideal to brew on Hario and December dripper as we want to highlight the acidity.
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