Roast #17: Coffee Club V3...........?
Keep or kill?
edit 03/27: swapped old coffee with the new yirgacheffe aricha
You can put in an order here: https://thoughtfulcoffee.co/products/coffee-club-v3
Hello everyone!
I'm here to share some new coffees I'll be offering soon.
But before getting to them, I'd love to get your thoughts on something:
Do you like the current coffee club format of receiving three coffees at once, or would you be okay with something similar to most roasters where things become available ad-hoc?
As a reminder, the coffee club format is: Receiving three 120g bags of coffee at once.
To be transparent, I'm debating whether I should continue the coffee club box. Some quick high-level pros/cons for you are:
Some reasons for keeping:
- You get the coffee all upfront at once
- For those that don't like to choose, the coffees are pre-picked for you
Some reasons for switching:
- Each coffee will be available whenever they are ready, so no more waiting til all are ready
- You get more flexibility in buying only the coffees you want
I'm collecting this feedback through this google form. I'll be raffling away one 120g bag of Koji Caturra (detailed below) to the winner as a thank you for filling it out (make sure to add an e-mail at the end to enter).
Now onto the coffee.
Honey Pink Bourbon w/Tartaric Acid + Orange:
Origin: Colombia
Region: Armenia, Quindio
Farm: Finca Villarazo
Producer: Jairo Arcila
Varietal: Pink Bourbon w/Tartaric Acid + Orange
Elevation: 1400-1500 masl
Process: Honey
Flavor profile: Citrus-forward, fruity, with hints of orange
About the coffee:
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During the fermentation stage, dried orange skin and tartaric acid were added. The tartaric acid addition is something pulled from the wine industry, where its addition is to help increase the acidity of the beans. Afterward, cherries were pulped and left to dry on raised beds until they achieved ideal moisture content.
Washed Yirgacheffe Kurume:
Origin: Ethiopia
Region: Yirgacheffe, Aricha
Producer: 800 Outgrowers
Varietal: Kurume
Elevation: 2050 masl
Process: Washed
Flavor profile: Balanced, light hints of fruit
About the coffee:
This coffee was de-pulped and fermented under a shredded fermentation tank for 48 hours. Once the fermentation was complete, the coffee was thoroughly washed and placed on African drying beds for approximately 19 days.
Mixed Koji Caturra:
Origin: Colombia
Region: Piendamo, Cauca
Farm: Granja Paraiso 92
Producer: Wilton Benitez
Varietal: Koji Caturra
Elevation: 2000 masl
Process: Mixed
Flavor profile: Fruity, sweet yeast (like sourdough starter sweet)
About the coffee:
From the start, only ripe cherries were picked and used. The selected cherries were then sterilized under UV rays, cleaned, and washed. Afterward, the cherries were placed in a bioreactor to be fermented. During this step, cherries were inoculated with the koji spore and were fermented for 60 hours at a controlled 20C. After 60 hours, the cherries were pulped and underwent a thermal shock process where they were first immersed in water at 40C, then into cold water at 12C. This shock in temperature helped minimize further oxidization during drying by closing the pores of the parchment with cold water. The cherries were then dried in a mechanical dryer until they achieved ideal moisture content.
Again, if you have any opinions on the coffee box's format and its future, please let me know through the google form.
Thank you!