Equador, Los Tolas

83,00 DKK270,00 DKK

Cacao og mælke chokolade, brun farin og lemon. En af de mindre syrlige kaffer, med dejlig mundfylde og behagelig sødme. 

Kan anbefales til sort kaffe bryg og espresso.

Ryd

Dette er første gang jeg har smagt noget kaffe fra Ecuador, der rent faktisk smager himmelsk. Ecuador har været underlagt kontrol/eksport af deres kaffer af 2 familier. De har nærmest hæmmet markedet internt, hvilket lyder ret rigid. Men det er faktisk først de sidste par år, at Ecuador er begyndt at fokusere på at producere og eksportere speciality coffee.

I hjertet af Chocó Andin, som er en af de 7 biodiversity hotspots, ligger farmen Las Tolas. Farmen er blevet drevet af Arnaud Causse, siden 2004.

Arnaud har forsøgt “med held”, at plante kaffetræer, uden for de normale zoner, hvor det normalt er nemt og fremkommelig, at plukke kaffebær. Til at plante, hvor kaffetræerne står mere naturligt sammen med andre vilde træer, som banan træer og mango træer.

I november måned rejser jeg ned og besøger farmen. Og indtil videre har jeg købt 600kg af denne kaffe, som er dejlig mild og rund, uden for meget syre i koppen,.

 

Variety 100 % Arabica Bourbon
Processing Washed
Land/Region Ecuador/Las Terrazas del Pisque
Farm Arnaud Causse
Altitude 1700 masl
Cupping Score 85,5
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 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 38 g.
Ekstraktion rate 19,5/38= 0,51%
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.