Natural Reserve Volcan Azul
Caramel, Peach/honey, Jasmine sweetness, Tangerine, Citric notes, French Nougat.
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|
|Altitude||1497 masl for Caturra and 1551 for Geisha|
|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 on most machines. 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 later than/after 8 sec or more.
This will give you a more intense ristrettoét shot of espressso.
|Dose||20 g dobb shot|
|Target mass in weight/liguid||38 g.|
|Extraction rate||20/38= 0,52%|
The dose is calculated using a 20g VST porta filter.
Min dose is 19g/ and Max dose 21 g. pr dobb espresso.