Barista Bitch Dialing In

Roasted 05-09-24 Varietal: Catuai 62 Process: 60 hour dry Anaerobic, 205 hour, thermal shock Chocolate, Hazelnut, Coconut, Creamy and sweet. It was delicious. Definitely a daily drinker, but decadent. 

 Roasted 04/15/23 Starfruit, red grapes, honey, floral very sweet and lingering aftertaste. 

 Roasted 04/15/23 Magnolia, lemongrass, candied lemon, tropical complex and very sweet. 

Roasted 02/08/23 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 37. White grape, strawberry & honey.  Good, but not really memorable, it feels like a really good daily drinker.

Roasted 11/26/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 42. Caramelized sugar, spices & cocoa. I tried this at Tico's open house and while it was nice it I strongly preferred the Holiday Blend. This definitely surpasses what I normally think of Brazilian coffees, but I don't find this flavor profile interesting. It could be good as a daily drinker or probably better as an espresso. 

Roasted 11/26/22  A Blend composed of Brazil, Colombia, Costa Rica, Indonesia. Washed & Natural  Cranberry, Carmel, fudge & pecan. Surprisingly delicate. Good for both espresso and filter, I think it shines as an espresso. I wasn't expecting much since I tend to find holiday blends to be dark and heavy on the brown spice notes. 

Roasted on 06/21/2021 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 45. Very interesting. Intense lemon tartness at the front, some molasses-y cola, lots of brandy, red berry jam and wet stone.

Using a Nice Zero and a cold Drip tower, my recipe is 60g somewhat finer than a pour over, lightly condense, add a prewetted filter, bloom with 100g off boil water for ten minutes after add 800g ice water, adjust the drip rate to about one drop every second and then let it finish in about ten to 12 hours. Once finished you should have about 700g water, occasionally add an additional 100g water to dilute.  36. Less sweetness than I expected, there are a lot of almond notes some dull berry notes as well. 

Roasted on 03/29/2021 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 36. Lots of toasted almonds, some acidity and somewhat sweet. Definitely better as an espresso, but still not bad. 

Using a Niche Zero Grinder and an Anza espresso machine at 20, 18.4g in, 22 seconds and 26g out. Incredibly sweet, lots of almond and some Berry. Overall on the simpler side, but very easy to drink, something of a daily drinker if you are ok with sweet, but milder desert-like espresso.