Yellow Honey H3
Milk Chocolate, caramel, peach and vanilla.
This coffee maintains its rounded smoothness without being to acidic.
A first-generation (F1) hybrid originating from a cross between Caturra and an Ethiopian landrace from the CATIE collection (accession E531).
The variety was part of the first wave of F1 hybrid varieties created by a consortium including French research institute CIRAD, a regional network of national coffee institutes in Central America (PROMECAFE), and CATIE. H3 was not part of the final round of selection after 2000 because it showed some susceptibility to rust. However, the cup quality was exceptional and some farmers in the region involved in early tests opted to continue to cultivate the variety.
The coffee is havested in early jan until end of feb/start of marts and picked with a brix/sugar content between 19-21%.
Each coffee is hand picked and carefully selected by skilled farmers.
Alejo Castro and his parents Fernando and Vivian lives at the farm and work 24/7 whilst the harvest season in on. The wet mill and dry mill is located at the farm and is handled and controlled personally by Alejo Castro.
After the coffee is de-pulped the coffee undergoes a slow drying process in big tumble dryers for approx 24-36 hours which is crucial for an even cup quality. The second stage is a final drying on cement concrete.
Each cup is roasted for quality check at the farm and at Great Coffee on visits at the farm or in Aarhus before final purchase.
|Variety||100 % Arabica H3|
|Land/Region||Costa Rica/West Valley|
|Farmer||Alejo Castro/Volcan Azul|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen|
|Dosering||20 g dobb shot|
|Vægt i væske||40 g.|
|Ekstraktion rate||20/40= 0,50%|
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 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.