Bolivia, Caranavi

85,00 DKK280,00 DKK

Fløjsagtig fylde af chokolade og karamel. Behagelig syrlig/sødme af ananas & appelsin.

Er velegnet til sort bryg og espresso.  

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Det er ved at være et godt stykke tid siden jeg har ristet kaffe fra Bolivia.

Bolivia har siden 1950, været i stand til at producere kaffe, men har pga vekslende kvaliteter og beskadiget kaffe bær oplevet for mange nedture – specielt pga frost, da det ikke har været muligt at depulpe kaffen, før den skulle transporteres over bjergene til Le Paz. Det er nu blevet sat mere i system, specielt fordi at regeringen har støttet oprustningen af kaffe, fremfor cacao.

De fleste farmere producerer kun mellem 5 til 6 hektar, og fokuserer meget på at beskytte miljø og omgivelser.

Dette Lot er produceret af farmeren Mamani, som vandt en 5 plads ved “Torneo Nacional Taza de Calidad Café Presidencial Evo Morales Ayma” I 2017.

Normalt er kaffe fra Bolivia ret dominerende med deres citrus smag med honning agtig sødme. Men denne kaffe er ret mild og blød, og samtidig ret læskende.

” i November måned tager jeg til Bolivia for at besøge farmen, hvor jeg iøvrigt skal være dommer til Cup Of Excellence.

 

Variety 100 % Arabica Catuai, Typica
Processing Washed
Land/Region Bolivia/Le Paz
Farm Mamani Castro
Altitude 1650 masl
Cupping Score 86,5
Roast Master, Quality cupper & Barista Søren Stiller Markussen

 

 

 

Mængde / Amount

250 gram, 500 gram, 1000 gram

Variant

Black Coffee / Whole beans, Espresso / Whole beans, Black coffee grinded for French Press, Black coffee grinded for filter

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. 1 step: 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". 2 step: 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. 3 step: 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. Virsa 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 Brygmetode
Dosering 20 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 40 g.
Ekstraktion rate 19,5/38= 0,50%
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.