IN THE CUP
Festive season is still a few months away, but having tasty brew with Christmassy vibe may be a good idea. It tastes like sweet and sticky prune, creme brûlée and earl-grey tea. This is our head roaster current pick for pour over.
STORY BEHIND THE CUP
This coffee is 100% Tabi varietal grown by Anselmo Trujillo in a small farm called Paraiso located in Timana, Huila. This unique variety is a cross between Timor hybrid, Bourbon and Typica. The word Tabi itself means good in the Guambiano, which is a Colombian dialect.
Anselmo Trujillo follows a very strict ripeness criteria when harvesting this coffee. After cherries are picked, later floated and hand sorted to remove any defects. Cherries are exposed to a short wet fermentation before being depulped, washed and dried under temperature controlled conditions until they reaches an optimum moisture level.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
