Carlos Plazas Cinnamon Anaerobic - Instant Coffee

Regular price $16.00

SPECIALTY INSTANT COFFEE

ORIGIN | SUAZA, HUILA, COLOMBIA

NOTES | CRISP APPLE, BROWN SUGAR, CINNAMON TOAST

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 | 

At our cupping table, we believe that no good flavor is off limits, so long as the producer came by it honestly. That is why we are so excited to share this cinnamon anaerobic lot from Carlos Plazas with you - it is a stunning and delicious example of co-fermentation. This coffee breaks with conventional norms around "what coffee is supposed to be," and what you are left with is a cup that is vibrant, intensely sweet, and distinctly dessert-y. 

For Carlos, coffee is a family business. He himself is a 3rd generation coffee farmer and producer, and he currently oversees his beautiful, 19-hectre farm (aptly named Bellavista Estate) alongside his wife and son in the small Colombian town of Suaza. It is there that he produced this stunning co-fermented coffee, which we commissioned through Royal New York. This lot was processed anaerobically by fermenting the coffee with cinnamon tea before being laid on a patio for drying. Co-fermenting processes such as this one are becoming increasingly common, particularly in Colombia. Whether it is passionfruit or pineapple or - in this case - cinnamon, co-fermentation is a creative and honest way to introduce new flavors to your cup.

Have you ever enjoyed a piece of cinnamon bread with your morning coffee? Think of this cup like that tasting experience. It is intensely sweet and yet crisp like an apple, and it reminds us of that perfectly buttered and toasted piece of cinnamon bread - the one with just the right amount of cinnamon and brown sugar liberally sprinkled on top.

Producer | Carlos Plazas

Farm | Bellavista Estate

Process | Washed 

Variety | Mixed

Elevation | 1500 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