RISE advent calendar day 1 - Unorthodox
Today’s coffee is ‘Wee Stoater’, Fazenda Joia Rara, Brazil, from Unorthodox Roasters
The Roaster:
Unorthodox Roasters are based just outside of Edinburgh in Scotland, and are one of the first roasters we worked with at RiSE. Their "Mindblown" coffee from Papa New Guinea was absolutely exceptional and since then we have gone on to try many of their other coffees such as "Pure Magic" and "Wee Stoater". Unorthodox spent over 10 months in all the major coffee producing countries in South and Central America as part of a trip in 2015 - including: Brazil, Bolivia, Peru, Ecuador, Colombia, Panama, Nicaragua, Costa Rica, El Salvador and Guatemala. Upon returning they launched Unorthodox and focus on the regions they visited and explored extensively. They now boast two coffee shops, one in Kinross and one in Stirling. Do check them out the next time you're up adventuring out that way!
Coffee Name:
Wee Stoater
Origin:
Brazil
Danilo Barbosa, Fazenda Joia Rara, Minas Gerais, Brazil
Altitude:
1100 masl
Process:
Natural
Tasting notes:
Hazelnut, Caramel and Cacao
Roaster's notes:
Danilo Barbosa and his sons, Victor Marcelo and Sergio Ricardo, are the fourth and fifth generations of the family tradition of coffee production. They believe in a revolution that a beverage produced with dedication can make the lives of the people who would consume it. Coffee goes beyond caffeine to get energy and a drink that warms up. Their efforts and hard work can have a direct impact on the final cup. At Unorthodox we love this coffee. So much so it’s become our flagship single origin. The flavour notes of hazelnut, caramel and cacao work well as a black coffee or with milk. We roast light to enhance the natural flavours of the coffee bean, without bitterness.
Brewing Tips for the Wee Stoater:
I think the coffee has a phenomenal body with loads of chocolatey sweetness.
I recommend just brewing this as simply as possible in a cafetiere / french press. 20g of coffee for every 300ml of just off the boil water. Let it steep for 4 minutes. Critically, gently push down the coffee at the top of the pot with the back of a spoon. Wait another 4 minutes before plunging. The brewed coffee will be perfection.
