Colombia Jairo Arcila Pink Bourbon Cinnamon Honey

Colombia Finca La Pradera

vol.18

Colombia Jairo Arcila Pink Bourbon Cinnamon Honey 

[ 1 ] Coffee

Country: Colombia
Farmer: Jairo Arcila
Farm: Villarazo
Variety: Pink Bourbon
Process: Cinnamon Honey
Region: Quindio, Armenia 

[ 2 ] Notes

Roast degree: Light
Flavor notes: Cinnamon - Honey - Cherry
Acidity●●●●●
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○


[ 3 ] Story 

Cinnamon Honey

Do you remember the Mandarin Natural from BRUT Coffee 1 year Anniversary Edition

It was a flavour bomb full of mandarine and honey. Wether you like a fruity coffee or not, it was a truly special coffee. 

 

Guess what?

 

We've managed to secure the coffee from the same processing team, but this time "Cinnamon flavour".

 

Here is the explanation from the producer.

Only the ripe red cherries are hand picked and transported to the processing center "La Pradera" on the same day.  

The cherries are placed in grain-pro bag, and sealed to create an anaerobic environment and place them in a water tank to stabilise the temperature during the fermentation process.

We ferment the coffee in an anaerobic environment for 8 hours and then the cinnamon was added and mixed gently to avoid damaging the cherries.

After 20 hours of fermentation, we added the Tartaric acid to accelerate the fermentation and contribute with the infusion of Cinnamon flavour into the beans.

By the end of 48 hours, we pulped and dried them on the raised beds until reaching the ideal moisture content 11%. 

 

Cofinet

They did it again. The team Cofinet has been pushing the boundaries of coffee processing. This Cinnamon Honey is a coffee you don't want to miss. The unmistakable flavour of Cinnamon with thick honey sweetness along with the sour cherry acidity. 

I personally can't wait to brew it to my friends to see their reactions.

 

[ 4 ] Brewing

Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press

Coffee to Water Ratio
55-60g of coffee: 1L of water

-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Inverted method. Steep 2min and quick stir and push

-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Steep 2min and drain

-Plunger / French Press
Grind size - Table Salt like (finer than above)  / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently 

-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 91C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.

Trouble Shooting

If the coffee tastes:
  • Too weak and dry finish ➞ Grind Finer
  • Too strong and sour ➞ Grind coarser
But keep the coffee to water ratio always the same.

  

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