Juan Felipe - 48 Hr

Regular price $18.00

ROAST | MEDIUM 

ORIGIN | CALDAS, COLOMBIA

NOTES |  CANDIED LIME, CHERRY JUICE, CHOCOLATE

Situated in the Central mountain range of the Andes, near the Magdalena river sits the towns of this group of small producers who contributed to the unique microlot processed by Juan Felipe. Colombia seems to be the industry leader when it comes to fermentation and experimental processing, and Juan Felipe fits the mold perfectly. Young, talented, and willing to take some risks. 

This group of producers loves big fruity coffees that border on the wild. Our Anaerobic Natural is exactly that - huge acidity and intense fruit flavors showcasing all of Juan Felipe's hard work. At his wet mill, Juan Felipe is known as the "alquimista" or "alchemist." He personally oversees the processing of all high-quality cherries like this lot. 

Growers will deliver ripe cherries to the mill where they are sorted for quality and washed. From there the cherries are moved to sealed tanks for the maceration (anaerobic fermentation) process. The cherries for this lot were left to ferment for 48 hours and then dried on raised beds in solar dryers to ensure even drying. This adds to the complexity of flavor in this coffee. We are so excited to share it with you all.

We taste bright, sweet citrus reminiscent of candied limes. The cherry notes are very juicy on the palate and there is a lovely chocolate finish. 

Producer: Juan Felipe Aristizábal

Region: Villamaria, Chinchina and Manizales in Caldas

Variety: Caturra, Colombia, and Castillo

Process: 48 hour Anaerobic Natural

Elevation: 1800 - 2100 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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