Today's coffee, Day 16 of Advent, by QuarterHorse coffee
The Roaster:
After opening their first coffee shop in Oxford in 2012, Quarterhorse opened their second shop in Birmingham, before moving permanently to start roasting coffee in the Midlands. Since then, they are now operating in a new larger premises in the Jewellery Quarter. roasting and serving high quality and ethically sourced beans from around the world.
Coffee Name:
Hacienda Cafetera La Pradera
Origin:
Colombia
Altitude:
0m - 1720m
Process:
Honey
Tasting notes:
Brown Sugar, Dark Chocolate, Red Wine, Citrus
Roaster's note:
The perfectly ripe cherries are harvested by hand by our expert team. Cherries then enter a classifier that selects the cherries by size, and from there they pass into an optical classifier that further selects cherries by the perfect ripeness color. The selected cherries by size and color then start their controlled fermentation period of anaerobic fermentation for 36 hours. Then the cherries are pulped and the next period of anaerobic fermentation in mucilage begins for a 60 hour period. When the second fermentation period is completed, the coffee is lightly rinsed and placed in a special fiber sack and they are hung to allow excess mucilage to "drip" out of the sacks. The coffee then is placed in the pre-drying deck for a period of 20 hours to begin its dehydration phase. When it reaches 20% humidity it is then placed in raised bed for its period of slow, natural drying until it reaches 11% humidity.
Brewing Tips:
This would be a lovely V60. I would brew it with 20g coffee and 300ml of water. Not sure if that helps.
