Milton Monroy - Natural

Regular price $18.00

ROAST | MEDIUM

ORIGIN | TOLIMA, COLOMBIA

NOTES | RED RASPBERRY, ORANGE, BLACKBERRY JAM

We were introduced to Milton Monroy's coffee through James Gibbs at Caravela Coffee. We've known the folks at Caravela for longer than Black & White has existed. They typically do not carry naturally processed coffee, so when James wanted us to provide feedback on Milton's naturally processed coffee we jumped at the opportunity. Of the first coffees we tasted from him, our favorite went on to place 6th in the Colombia Cup of Excellence competition (and was auctioned at the 3rd highest price)! 

Milton Monroy likes to say he was born surrounded by coffee trees. He comes from a traditional coffee-producing family and inherited his farm, Finca San Cayetano Alto from his father. Since the time he took over the farm, he has fully dedicated himself to coffee production. In 2012, Milton noticed that in order to be economically sustainable he would need to make the switch to specialty coffee production. He knew that this change would help get better prices for his coffee and allow him to employ more people on his farm. His focus on naturally processed coffee distinguishes him from other coffee producers in the area and allows him to implement water-saving practices in the production stage. 

In January of this year, we began offering Milton's Natural Castillo lot. Everyone that tried it loved intense red fruits and a jammy tactile finish. The distinct orange sweetness was a particular standout note for us. This time we were able to bring in his natural processed Caturra lot. Similar to the Castillo, it has that sweet orange sweetness along with intense jammy notes. 

Farm | San Cayetano Alto

Producer | Milton Monroy

Variety | Castillo

Process | Anaerobic Natural

Elevation | 1800 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