Jorge Raul Rivera Pacamara Honey #96 - Instant Coffee

Regular price $16.00

SPECIALTY INSTANT COFFEE

ORIGIN | CHALATENANGO, EL SALVADOR

NOTES | CANDIED GRAPEFRUIT, WINE GRAPE, VIBRANT

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 | 

You may have already seen one lot from Jorge Raul Rivera, an innovative producer in El Salvador. We have had a relationship with Jorge since 2017, and this year we were able to select three different lots of his coffee. He has become famous for growing the Pacamara variety of coffee and his expertise in processing techniques has earned him great success in the El Salvador Cup of Excellence competition (winning first place in 2018). 

The Pacamara variety is typically known for its huge seed size and flavor. While the size of the seed can be impressive and surprising, many people find the typical Pacamara flavor unpleasant and savory. Jorge uses both honey and natural processing methods to create surprising sweetness and delicious fruit characteristics. Our first release of his coffee was Honey Lot #105. The other two lots we purchased almost bookend the flavor spectrum of what Jorge is trying to accomplish with his processing. Honey Lot #96 is a cleaner honey processing. This generally is accomplished by removing more of the coffee fruit mucilage from the seed during the pulping process. The less fruit that remains on the seed, the less fermentation will occur during the drying processing and therefore decreasing the intensity of fruit flavors that develop. Natural Lot #88 is the most intense and fruity expression of Jorge's Pacamara coffee. As the whole coffee cherry dries in the sun, significant amounts of fermentation occur and sugars found in the cherry are converted into fruity new flavors which make their way into the final cup profile. 

We taste clean citrus acidity with a sweetness that makes us think of candied grapefruit. This is a lighter, more vibrant coffee than the other two lots. If you prefer some of our cleaner and more acidic coffees, this is the one for you!

Producers | Jorge Raul Rivera

Process | Honey

Variety | Pacamara

Elevation | 1850 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