El Eden - Java Natural

Regular price $20.00

ROAST | LIGHT

ORIGIN | TOLIMA, COLOMBIA

NOTES | PINEAPPLE, MANGO, BLACKBERRY, JUICY

Coffee from the El Vergel Estate has easily become some of the most anticipated and exciting coffee from Colombia. This Anaerobic Natural Java from the El Eden microlot is no exception. Java is an excellent variety choice for smallholder farms in Central and South America. It is tolerant to major diseases and has the potential to produce excellent cup quality at high elevations. We have been impressed with everything from the El Vergel Estate, but Shady and Elias Bayter really have created 4 hectares of paradise with this Java microlot. 

The processing of this coffee utilizes a typical whole cherry fermentation process. Ripe coffee cherries are added to 200-liter plastic tanks and sealed for 42 hours. Water is then used to fill the tank halfway and accelerate fermentation activity. This stage of the processing is complete after another 30 hours. During anaerobic fermentation, naturally occurring microbes (particularly Lactobacillales) consume sugars present in the coffee cherry and produce lactic acid. These enzymatic reactions increase the complexity of the coffee and can make for some surprising and delicious flavor profiles. 

The coffee is finally dried in temperature-controlled warehouses to reach a final moisture content of 11%. The drying process can take over 30 days, and careful attention is needed to ensure that all of the coffee dries evenly and does not produce any off-flavors. 

We have had the pleasure of working with the Bayter Brothers for several years (and through two roastery upgrades). We are able to purchase coffee directly from the estate via their own green exporting company, Forest Coffee. This means we are sent samples and price negotiations from the producers themselves. These direct relationships mean the world to us and we try to purchase as much of this excellent coffee as we can. 

We have especially enjoyed the unique processing impact the team at El Vergel has on the Java variety from El Eden. The inherent flavor profile of the variety holds up really well to the fermentation, producing an exceptional cup profile. We taste lots of tropical fruits such as mango and pineapple. This cup is not overly boozy, which can sometimes happen with longer ferments, but has an incredibly juicy mouthfeel that will not disappoint. 

Farm | El Vergel Estates

Producer | Shady and Elias Bayter

Variety | Java

Process | Anaerobic Natural

Elevation | 1,450 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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