Finca Nuguo - Full Spectrum +

Regular price $24.00

ROAST | LIGHT

ORIGIN | JURATUNGO, PANAMA

NOTES | 

FLOWERS, PINEAPPLE, MANGO, RASPBERRY CANDY

BLACK LABEL RELEASE #12  

 

*SHIPPING WEEK OF SEPT 20*

One of our favorite experiments from the past year was our Black Label Blend: Finca Nuguo Full Spectrum. This coffee represented the three primary processing techniques for coffee production 

(washed, honey, and natural) from 

the famous Jose Gallardo and the super small team at Finca Nuguo. It was crazy good and brought out the best in each processing technique - all in one cup. 

We were able to work directly with Jose himself to negotiate for those lots, and we set some aside for a special occasion. We froze what we had remaining from last year's blend of Full Spectrum and we're bringing it out as part of our 4th birthday celebration! While we're super bummed we can't celebrate in person, we want this coffee to represent all that we value about this community we've created and the producers that make it all happen. 

With each bag, we're including a little bonus gift! We're recreating the Full Spectrum blend from coffee that has been frozen for 4 years. Same Gesha, same farm, same crazy blend - but from 3 harvests ago. you'll find a cracker jacks style pouch inside the bag with 15 grams of 2017 Full Spectrum. Try cupping them side by side!

Oh - and did we almost forgot to mention - it's only $5. Limit one bag per customer and enjoy! 

(Discount automatically applied at checkout!)

Origin | Juratungo, Panama

Farm | Finca Nuguo 

Producer | Jose Gallardo

Process | Washed, Honey, Natural

Variety | Gesha

Elevation | 1980

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