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Cadence Espresso
Cadence Espresso
Regular price
£14.00
Regular price
Sale price
£14.00
Unit price
/
per
Origin : Huilla, Colombia
Tasting Notes : Red Currant Jam, Dulce De Leche & Peach
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Description
Description
This coffee comes from third generation coffee producer Nestor Lasso on El Diviso farm. The farm covers an 18ha area comprised of 15ha of coffee and 2ha of forest. Nestor’s grandfather, José Uribe, was the founder of the farm. The family worked hard and continually saved and have now built the infrastructure to process differentiated coffees; searching for better quality, both in coffee and their lives. After a long trial and error period they have standardised the different processes, achieving a better income, allowing them to plant new varieties that produce quality coffee. One of their dreams is to produce specialty coffee that reaches all the world.
For this natural process coffee, harvesting begins with the careful selection of cherries at optimal ripeness, measured between 24 and 26° Brix. Once picked, the cherries are evaluated to determine their suitability for this process, with any lower-quality fruit separated and removed. The selected cherries are then stored for 48 hours in plastic jars, or until a pH of 4.5 is reached. After this resting period, the coffee undergoes flotation using cold or ambient-temperature water to remove hollow, defective, or impure cherries. This step represents the first contact with water. Next, the cherries are subjected to a thermal shock at 50°C. Following this, they are transferred to plastic jars to begin an anaerobic fermentation phase.
During fermentation, Saccharomyces cerevisiae yeast (T58 strain), commonly used in beer brewing, is added at a ratio of 1 g of yeast per 5 kg of cherries. Fermentation is carried out at 35°C for approximately 80 hours. After fermentation, the coffee is moved to a mechanical drying system to rapidly reduce moisture content. Finally, the cherries are transferred to African raised drying beds, where they dry for approximately 15 days, or until the target humidity level is reached.
Process
Thermal Shock Washed
Variety
Caturra
Altitude
1700 - 1850 masl
Region
Pitalito, Huilla
Farm
El Diviso Farm
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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