RISE advent calendar day 21 - Unica Coffee

Today's coffee, Day 21 of Advent, an anaerobic black honey coffee by Unica coffee roasters

The Roaster:

Unica coffee have a micro-roastery-cafe is located at Zero Green, Bedminster, Bristol.

Coffee Name:

Producer: Diego Baraona

Origin: 

El Salvador, Los Pirineos, Usulutan

Process:

Anaerobic Black Honey

Varieties:

SL14

Tasting notes: 

Fruity aroma, balanced acidity, pronounced body, blackcurrant, pink grapefruit, chocolate (70% cacao) finish.

Roaster's note: 

Found in the Usulután department of El Salvador, Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego took the helm at the farm in 2020 following his father’s passing and now works to carry on the tradition and legacy of not only his father Gilberto, but the more than 130 years of experience, history, and knowledge that his family has in coffee cultivation. With regards to recommended brew method; as Adam stated the coffee has been omni roasted on this occasion, so to cover all bases as the audience for subscription coffee can be quite varied with their brewing methods and techniques. However with that said this coffee definitely comes into its own under a bit of pressure (espresso, moka pot, aeropress) and is fantastic as a flat white. There is an exception to this as it also comes through nicely in a french press if the right technique is a applied. I would be reluctant to provide a recipe for an espresso for obvious reasons (so much variation in machines and equipment etc). More then happy to send over our El Salvador recipe for the Aeropress and/or French press, just let me know your preference. Inverted AeroPress recipe (for El Salvador, SL-28, Black Honey)

Brewing Tips:

Dose: 14g

Grind: Standard AeroPress grind.

Water (filtered, if possible):

Dose: 200ml (plus a little extra for filter rinse)

Temperature: 93*c


Total Brew time: 2 minutes

Step 1:

Place filter into cap and rinse with boiled water.

Step 2:

Put 14g of ground coffee into inverted AeroPress

Step 3:

Pour 160ml (160g’s) of water (93*c) over coffee in circular motion and with sufficient velocity as to agitate coffee grounds. Start Timer!!!

Step 4 (at 1 minute):

Give the brew a stir (4 times) and add the remainder of water (40ml).

Step 5 (at 2 minutes)

Add cap (with rinsed filter in place) to cylinder of AeroPress, place cup/vessel on top of AeroPress, flip it and plunge gently (20-30 seconds) till you hear a hiss.

Remove AeroPress and Enjoy!

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