Starting From: $22.00
We are incredibly excited to present ‘Sweet Thing’, a special holiday coffee that has become a tradition here at Timbertrain. This year we sourced two spectacular coffee’s from two fantastic producers which, when combined, create a perfect Sweet Thing.
In Sweet Thing this year, expect a fruity, jammy and decadent cup profile that is, most of all, sweet!
Look forward to stewed fruits reminding us of blueberry pie, a creamy, sweet structure like a vanilla milkshake and mango-like fresh fruit acidity.
Ethiopia – Nguisse Nare
Country: Ethiopia
Region: Sidamo
Farm: Setame
Producer: Nguisse Nare
Variety: 74158
Process: Natural
Altitude: 2,300 MASL
Guatemala – Jesus Rodriguez
Country: Guatemala
Region: Volcancito, Casillas, Santa Rosa
Farm: Los Pocitos
Producer: Jesus Rodriguez
Variety: Catuai, Pache San Ramon and Nanse
Process: Washed
Altitude: 1,820 MASL
The first coffee comes from “Setame”, a farm sitting atop a high ridge in Sidamo, Ethiopia. At an altitude of 2,300 MASL this farm is set to produce exceptional coffees. Setame is operated by Nguisse Nare, alongside a team of knowledgeable producers with a strict focus on quality and transparency. Growing purely the 74158 varietal, a common Ethiopian heirloom, the farm is also intercropped with taro and sweet potato plants. This Natural coffee from Setame is juicy, tropical, and above all sweet!
Our second coffee is from “Los Pocitos”, a small farm located by the town of Casillas in Guatemala. This 0.5 hectare farm is owned and operated by Jesus Rodriguez along with his family. Jesus wasn’t originally a coffee farmer but soon fell in love with it, exploring different varieties and farming techniques, even planting different types of plants across the farm. This washed process coffee brings floral and tea-like notes with an exceptional confectionary sweetness.
Sweet Thing Aeropress Recipe
- 20g Sweet Thing coffee, ground slightly finer than a pour-over grind
- 180g hot water (94°C)
- Aeropress and filter cap
- Stir stick
- Set up: Place the Aeropress in an inverted position.
- Add coffee: Dose in 20g of coffee grounds.
- Start the timer: Pour 180g of hot water (94°C) over the grounds, filling to the top.
- Stir: Stir gently 10 times, ensuring any clumps are broken up.
- Steep: Let the coffee steep for 2 minutes. During this time, attach the filter cap and gently press out any remaining air.
- Flip and press: After 2 minutes, flip the Aeropress over onto your cup. Press down slowly for 45 seconds to 1 minute, aiming for around 130-140g of concentrated coffee.
- Dilute to taste: Add 75-80g of hot water to your brewed concentrate for a balanced, flavourful cup.
| Weight | 0.5 lbs |
|---|---|
| Dimensions | 12 × 6 × 0.5 in |
| Bag Size | 227g, 2lb |
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