Roast #28: Coffee Club V4
It's on like donkey kong.
Coffee Club V4 is open for orders! (←- click to go to shopify store)
We went through 31 samples this time to come up with this set of coffee. 🥲 Thank you to the fantastic exporters from Forward Coffee, Pariente Coffee, Apex Coffee, PinkHeadedDuck Coffee, and Unblended Coffee for sending me samples!
What'll be in the box:
1x bag of the Diego Bermudez Lychee Y-05 Castillo
1x bag of Gesha Village's Gori Gesha
1x bag of Hacienda Sonora's SL-28
Some things to note:
I will set a limit of 50 boxes to start.
Like last time, I'll offer a 10% discount for those who purchase early. The discount will be: `COFFEE-CLUB-V4-EARLY-BUYER`, and it'll only be available until (08/03/2023), so put your orders in early!
You'll get to choose from 2 different sizes. The 120g option will be $32, and the 240g will be $57. I know it looks expensive, but please remember that I get no discounts from exporters as I can't buy in bulk.
We'll continue to offer shipping!
Or you can pick it up in person at a pop-up or in front of my apartment.
For North Brooklyn, I'm aiming for it to be at Drip Coffee in Amant Cafe on August 26th!
For South Brooklyn, I'm aiming for it to be (back) at Villager on September 2nd!
I'll leave my "thank you" to both in the Thank You section below, but I've contacted both and have locked down those dates. More details to come!
I'll handle orders that require shipping when I can. This is different than last time as I pushed all shipping orders last. If you need yours rushed or require some unique timeline, DM me and I'll work with you.
If you have any questions, don't hesitate to DM me over at @thoughtfulcoffeenyc!
Pricing:
As usual, here is the breakdown for pricing.
If you want more details, reference my post here and here about how I do my coffee pricing.
Onto the good stuff.
Washed Y-05 Lychee Castillo:
Origin: Colombia
Region: Cauca
Farm: El Paraiso
Farmer: Diego Bermudez
Varietal: Castillo
Processing: Washed w/special fermentation
Elevation: 1960 masl
Profile: Fruity, Chocolate, Prickly Texture
About the coffee:
The process of this Y-05 Lychee began with the harvesting of the coffee cherries at peak ripeness. The cherries were disinfected with ozone, and transferred to cherry fermentation tanks, where they anaerobically fermented in water for 72 hours. Then the coffee was pulped and demucilaginated. Both the pulp and mucilage were taken to the pilot plant to generate a culture medium for the subsequent fermentation step. The culture medium was then added back with the beans into a pressured tank to ferment for 36 hours. Then the coffee underwent a thermal shock process to seal the coffee and was finally dried in a dehumidifier to prevent over-oxidation.
Natural Gori Gesha:
Origin: Ethiopia
Region: Bench Maji
Farm: Gesha Village
Varietal: Gori Gesha
Processing: Natural
Elevation: 1973-2069 masl
Profile: Delicate Fruit
About the coffee:
This Gori Gesha was produced by Gesha Village in the Bench Maji zone of Ethiopia. This lot comes from the Shewa-Jibabu block. This lot was fermented for 80 hours, whole cherry in a sealed plastic tank with the addition of mossto. This coffee was then dried for 28 days in raised beds under the sun.
Natural Piramide SL-28
Origin: Costa Rica
Region: Central Valley
Farm: Hacienda Sonora
Farmer: Alberto & Diego Guardia
Varietal: SL-28
Processing: Natural Piramide
Elevation: 1300 masl
Profile: Balanced Funk
About the coffee:
This coffee was dried using a "Piramide" process, where the coffee are covered early in the afternoon when the temperature is hot, then piled up in a pyramid layered way to modulate the temperature of the cherries throughout the day. This helps to even out the fermentation and avoid the development of "boozy" flavors sometimes associated with naturals. This coffee was dried for a total of 12 days.
Thank You's:
- @johnthepang for all your support. The messages and story responses all help validate that I'm going in the right direction. Plus, it's cool to know someone who was an actual professional roaster supports what I'm doing. <3
- Thank you to both Nigel and Ben for being willing to collaborate with me on V4! They both run cafes that are pretty much on every "Top 10 NYC cafes" list, and I'm humbled that I can pop up at their cafes.
- Special shoutout to my mentor and “big bro” Steph Zau for getting married this past month! You've been there for me when I had personal and professional issues. I'm so happy for you and Justin!