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Cosmic Candy – El Suyatal Guatemala

griffin — Fri, 15 Nov 2024 17:25:10 +0000

With an intense sugary sweetness like fresh honey, ripe strawberry acidity and chocolate milk level viscosity, this lot produced by Daniel Orantes on his farm “El Suyatal” is a perfect fit for anyone looking for sweet, fruit forward coffee that’s still suitable for everyday drinking.

About Daniel Orantes
Growing up on the farm, Daniel Orantes has known the in’s and out’s of farming since he was just a kid, helping his family with farm chores after walking the 5km path from school. When Daniel was young the farm was run by his grandparents, farming coffee alongside other horticulture such as beans, corn, and wheat. It wasn’t until Daniel’s father passed away that the family decided to dedicate the entire farm to coffee. This was alongside acquiring new land nearby, expanding the farm to 3.5 hectares of coffee growing space, including a small forest with a mixture of native trees.

Now Daniel is fully focused on producing specialty coffee, spending his time learning to be able to grow and process better and better coffee. This washed lot that we’ve brought in today is a perfect example of the quality and taste profile you can achieve from skilled Guatemalan producers and we are excited to be able to share it with you!

Cosmic Candy is a great example of a coffee comprising of a balanced profile with deep fruit flavours and high level of sweetness.

Cosmic Candy Pourover Recipe

What You Need:

Hario Switch Immersion Dripper
18g of Cosmic Candy coffee, ground to a medium consistency
290g of water heated to 98°C

Instructions:

Set the Hario Switch to the open position to allow water to flow through.
Start the timer and bloom with 60g of water.
At 30 seconds, add another 60g of water, bringing the total to 120g.
At 1:20, close the dripper, then add water until the weight reaches 290g.
At 1:45–1:50, open the dripper, allowing the coffee to flow through.
The brew should finish around the 3:00 mark.

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Vista Espresso – Yukro

griffin — Sun, 20 Oct 2024 16:00:10 +0000

Ethiopia’s Oromia region is home of the Yukro lot in the zone of Jimma, this coffee is sourced from 579 smallholder farmers. Like the rest of Ethiopia, Jimma it’s divided into several woredas (districts) and kebeles (communities) with washing stations throughout—each offering unique terroir. The Geera woreda is one of them, and within it lies the Wanja Kersa kebele.

In the Yukro washing station, the coffees are washed and mechanically depulped, then soaked overnight. After fermentation, coffee is dried for 6 to 8 hours a day during 6 to 8 days on raised beds, with frequent turning for even drying. The area of Wanja Kersa is characterized by high rainfall distributed across the whole growing season, the harvest season usually goes from mid October to late January and the farms are located in altitudes that range from 1800 – 2200 masl. The community’s main source of income is coffee, which they grow on very small farms ranging from 0.1 to 2 hectares. Wanja Kersa’s producers intercrop using false banana trees and maize for shade, selecting based on the age of the coffee plant and its other needs. Their soil is a highly fertile sandy loam with good water retention and drainage. It’s self-sufficient with proper planting practices and doesn’t require fertilizer to produce spectacular quality.

The farmers of Koba belong to the Oromo people and speak Oromo. They maintain certain ancestral customs and have a quiet lifestyle built almost entirely around coffee farming. Many families here struggle with lack of electricity and drinking-water access. Despite the difficulties life brings in Wanja Kersa, the producers here are recognized by the specialty coffee world for their great dedication, ancestral coffee wisdom, and phenomenal quality.

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Colombia – Swiss Water Decaf

admin — Fri, 13 May 2022 19:00:07 +0000

Swiss Water® is the innovative craft of using pure water to gently remove caffeine. Their 100% chemical-free process decaffeinates coffee in small batches. This means it removes caffeine without damaging its inherit quality of the coffee. Coffee that once decaffeinated will still taste every bit as delicious.

We retail this coffee in 227G/2LB/5LB/50G SAMPLER

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Alma – Guatemala

griffin — Fri, 26 Nov 2021 19:49:42 +0000

This coffee is named after its lot, Alma, and comes from the Huehuetenango region of Guatemala. For three generations Onyx has been growing coffee in the highlands in the region, and throughout that time they have formed relationships with other producing families, cooperatives, and associations across Guatemala. Their mission is to provide these producers with an opportunity to connect with roasters around the world and receive fair compensation for their hard work. This coffee has gone through a full washed process and showcases a clean example of the Guatemalan terroir.

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Assembly

admin — Mon, 26 Oct 2020 17:33:06 +0000

This coffee is not for the faint of heart.
Assembly is one of Timbertrain’s boldest coffees with respect to its full cup experience.
With dominant flavours of dark chocolate, cocoa nibs, and hazelnut, our primary focus was to bring out flavours of rich and dark chocolate with nut-forward notes.
It ends incredibly rich and demonstrates high depth in its body.
Assembly is for the artisan looking for a bolder coffee experience.

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Caliber

admin — Mon, 26 Oct 2020 17:00:07 +0000

Our Caliber originated from us performing many trials to create and calibrate a flavourful coffee that would cater to the diversity of our regular customers.

Caliber has been created to deliver a fruit-forward coffee yet keep the optimal level of caramel & butterscotch-like sweetness with a creamy mouthfeel that could be enjoyed by a variety of coffee drinkers.

We confidently demonstrate the benefits of combining high-quality coffees from various origins as Caliber surely encompasses a flavorful complexity that has resulted in being one of our best-selling coffees to date.

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