This is the 3th Nano lot/reserve from Volcan Azul, produced by Alejo Castro. The Caturra variety is a Natural mutation of the Bourbon variety. The combination of soil and altitude provides this coffee with an excellence body and smooth velvety finish.
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-pupled 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 on the farm and at Greatcoffee on visitis at the farm or in Aarhus before final purchase.
This coffee is the 3rd among 8 other varieties I purchase from Alejo Castro.
||100 % Arabica Caturra
||Red Honey processed
||Costa Rica/West Valley
|Roast Master, Quality cupper & Barista
||Søren Stiller Markussen
This coffee is ideal to brew on
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.
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 Brewmethods.
As a general rule you should dial in your espresso using a scale.
The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.
Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom)
I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec.
If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.
||20 g dobb shot
|Vægt i væske
|| 20/40= 0,50%
The dose is calculated using a 20g porta filter
Min dose 19g/Max dose 21 g. pr dobb espresso.