Honey processed El Salvador, Finca Santa Petrona, 2016 harvest

83,00 kr.270,00 kr.

Sweet chocolate and conference pear and mature oxidative apples & marzipan notes.

A sweet velvety body with a long pleasant after taste.

Ideal as and espresso and drip coffee.

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This Coffee is the Third – in the line of my coffees from the Family Paces is really fantastic.

This coffee remind me of one of the previous coffees from Honduras “a typica” variety – but its not. Its another fantastic coffee from the Family Pacas. The coffee is depulped without water and dried in raised beds for 14 days – which leaves a taste of a sweet and smooth body in the cup. The 2016 harvest is simply amazing.

This Coffee is absolute one of my favourites – its outstanding as an espresso and perhaps one of the best I have tasted for a long time. Its really smooth and velvety on the tongue and is also perfect as a filter coffee if you don’t like too much acidity.

You can see how the honey processed coffee is made on this link 2015-01-30 09.12.14.

There are different ways of making honey processed coffees, this method is a little bit more difficult as the coffee skin is not removes with water – but it leaves a sweeter cup, because the fruit slime/ don’t get lost, as when you use water.

The film about Great Coffee. 

Variety 100 % Arabica Red Bourbon Honey
Processing Honey processed without water
Land/Region Canton Nombre de Dios, Sonsonate
Farm Familia Caceres
Altitude 1350-1500 masl
Cupping Score 91,5
Roast Master, Quality cupper & Barista Søren Stiller Markussen

 

 

 

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 these sites when making GreatCoffee. Siphon by GreatCoffee Chemex by GreatCoffee Hario by GreatCoffee
Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 36 g.
Ekstraktion rate 19,5/36= 0,60%
The dose is calculated using a 18g porta filter Min dose 17,5G/Max dose 19,5 g. pr dobb espresso.