#40 Costa Rica

Den Rwandiske kaffevariant dyrket i Costa Rica er virkelig en sjældenhed. Dette er andet år, jeg har fornøjelsen af at nyde denne kaffe fra Alejo Castro. Den rummer alle de klassiske smagsnoter, man forbinder med Rwandisk kaffe—rige chokoladeagtige toner, en glat og fyldig krop samt et strejf af fersken, forfinet af den unikke jord fra Volcan Azul. Hertil kommer elegante, vinagtige noter, som giver kaffen en ekstra dimension og kompleksitet.

Kaffen er yderst elegant og et fremragende alternativ til traditionel Rwandisk kaffe.

Den høstes med et sukkerindhold på 24 % og reduceres til 11,5 % Brix. Denne omhyggelige proces bevarer kaffens bløde tekstur, vinagtige elegance og fyldige eftersmag.

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.

Step 1

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".

Step 2

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.

Step 3

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