Olman Pineda Pacamara - Instant Coffee

Regular price $14.00

SPECIALTY INSTANT COFFEE

ORIGIN | EL AGUAJE, SANTA BARBARA, HONDURAS

NOTES | BLACK CURRANT, SWEET ORANGE, BAKING SPICES

We took some of our favorite single origin coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house. 

Take our instant and add hot water for instant coffee or even milk for an instant latte.  

This item comes with 6 pouches that make 1 - 8oz cup each

Description of Coffee | 

We have our friends Kevin and Benjamin (of Bonaventure Coffee Project) to thank for introducing us to Olman Pineda, a second generation Honduran coffee producer who clearly isn't afraid of taking a chance. In 2014, he left his job in a metal extraction mine to try his hand at the family business of producing coffee. In 2016, he decided to plant a coffee variety that isn't normally produced in Honduras - Pacamara. Today, you're going to taste one of the very first micro-lots from that bold idea, and we think you'll agree with us that Olman's gamble paid off.

What struck us most about this coffee is just how similar it tastes to a really nice cup of Kenyan coffee - the sweetness, the baking spices, and that distinct black currant note. As we learned more about Olman's processing methods, this similarity made sense. He processed this Pacamara lot using methods that are very common in Kenya. The coffee is dry fermented for twenty-four hours in fermentation tanks before being rinsed four times and put on raised drying beds under direct sunlight for about twenty days. The result is a beautiful coffee that tastes distinctly Kenyan, and yet is uniquely Honduran.

The cup, as we said, reminds us of a Kenyan coffee - it tastes sweet, citrus-y, with notes of black currant and baking spices. If you've ever had a black currant tea, you may find something comforting and familiar in this cup. We are so intrigued by what Olman and other producers are doing in Honduras, and we are so excited to see and to share their ideas fully realized in a cup like this one. 

Producers or Washing Station | Olman Antonio Pineda Carbajal

Farm | Paraimara

Process | Washed

Variety | Pacamara

Elevation | 1400 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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