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ITS ALL ABOUT THE GRIND

@itsallaboutthegrind

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The first Rwandan coffee from Freidhats by way of the Mahembe washing station, owned by Justin Musabyiama, Justin has grown up in the local area and after moving away for some time decided to come back home and invest in the community he was from by building a wet mill on his father’s coffee plantation in the Nyamasheke district. Grown at 1900masl this fully washed red bourbon variety is a combination of cherries picked by Justin on his own 8 hectare farm and local smallholders, This area is not as well known for quality coffees as some other parts of Rwanda but has great altitudes and an increasing number of farmers growing coffee at the higher altitudes, but the collective work of Justin ,the staff and producers with the picking, sorting and careful processing is what makes this coffee so superb.
We brewed this one on our chemex using a dose of 35g and 500g 96°C brew water with a total brew time of 4 minutes.
We tasted raspberry acidity, blackcurrant and peach with a long, intense caramel toffee sweetness. by @itsallaboutthegrind

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6 years ago

Peru chinchaysuyo Gesha blend from @friedhats
Not your average Peruvian coffee. A blend of Red Bourbon , Caturra and Gesha a veriatal you don't usually see in blends, especially roasted for espresso. these cultivars are sourced from five different households all in the Rio Negro district in Satipo, the easternmost province in the Junín Region the home of the three sisters waterfall, located in the central Amazon rainforest of Peru.
The cherries for this washed coffee are Grown at an altitude of 1600-1750 masl before being processed and blended.
We pulled this one at 17.5g - 38g in 30s , in the cup we found bakers chocolate, vanilla and delicate Jasmin and bergamot florals with clean lingering white grape sweetness. With milk the chinchaysuyo softened to milk chocolate and vanilla Chantilly cream. by @itsallaboutthegrind

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6 years ago

Diego Bermudez, Colombia
Anerobic , thermal shock Castillo from Manhattan coffee roasters.
Diego, the owner of Finca La Paraiso , in Cauca is a forward thinking and experimental coffee producer using new and innovative processing methods including using carefully selected micro bio-organisms to influence the coffee during fermentation instead of relying on naturally occurring yeasts. and using bio reactors rather than traditional fermentation tanks , controling every aspect of the process including time , temperature , pH and sugar content.
We brewed this Castillo using the Phoenix70 , we used 21.8 g of ground coffee and 350g of 90°c water (as soft as possible we turned our @peak_water jug up to 5 ). In the cup we found a Turkish delight aroma of rose water and powdered sugar, high Rubicon lychee sweetness and medium high, tart raspberry acidity with a clean lingering finish. by @itsallaboutthegrind

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6 years ago

Burundi Kayanza from @cupperschoice
Washed Bourbon, Mibirizi and Jackson veriatals from the Kiririma Washing station in the Kayanza province of Burundi at an altitude of 1700masl. Farmers here own less than half a hectare of land on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use.
This lot from cafe imports is Produced by a miriad of smallholders who deliver ripe cherries to the Washing station that controls sorting, blending of veriatals, and post-harvest processing to create different offerings unique to the station, rather than on farm processing which is more common in central and south American coffee.
We brewed this on chemex , 35g course ground coffee 500ml of 97°c peak water , 70g bloom and one continuous pour up to 300g of water by 1:15 and 500g by 1:45 with a total brew time of 3:30.
We found flavours of Crepe Suzette, sweet but tart , well balanced citric acidity similar to pineapple tarte tatin, caramelised stone fruit with a boozy hint of flambéed Grand Marnier. by @itsallaboutthegrind

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6 years ago

Honduras , Wilson Morales

For the third year running @catcloudcoffee have bought the entire production of Wilson's farm Finca Aurora in El Cadral Santa Barbara , this Cat and cloud exclusive washed Pacas is grown in symbiosis with the rare and endangered trees of Honduras at an altitude of 1,600 and 1,700 masl. As an arborist for the National Forest Service, Wilson uses his passion to both produce great coffee and help preserve the native trees of Honduras.
The part owner of the San Vicente mill ,Benjamin Paz is a producer as well as a mill owner, With a desire to positively impact the lives of those around him, Benjamin has been organizing and educating local producers for the past 15 years elevating the quality of the coffees from the mountains of Santa Barbara, which is evident in this lot.
We brewed this one on the @saintanthonyindustries Phoenix70 , with peak water just off the boil. 21.9g ground coffee slightly coarser than you would for v60 , 50g bloom for 30s and two slow pours up to 210g by 1:15 and 350g at 1:45 with a Total brew time of 3:45.
In the cup we got stone fruit , a donut frosting sweetness and clean Lychee on the finish. by @itsallaboutthegrind

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6 years ago

#blackouttuesday by @itsallaboutthegrind

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6 years ago

Bulfa Kilenso

Ethiopia Sidamo from @foundationroasters, an heirloom typica grown on the Kayon Mountain Farm in the Shakiso District of Guji. The farm has EU NOP & JAS and Café Practice organic certifications. Which matches well with the ideology of Jack and Marco, the team behind Foundation who have made every effort to sustainably source and roast in Cornwall by sourcing coffees from environmentaly concious green coffee buyers like @rawmaterial.coffee and only using existing courier service routes if they can't deliver themselves, using carbon offsetting and reusable or biodegradable packaging.
Grown at an altitude of 1900 and 2200 masl this is a perfect example of a washed process Ethiopian coffee from Sidamo. Complex, Sweet and slightly floral with bright sparkling acidity. This coffee is washed and dried on raised beds, the same method that has been used to process coffee in Ethiopia since the 10th century and I wouldn't expect that to change anytime soon if this example is anything to go by.
We brewed it on the Gabi master A brewer using 20g of medium / course ground coffee with a 60g bloom and a total brew weight of 300g in around 3 minutes using 85°c @peak_water
We got citric acidity, flavours of pineapple, kiwi and white currant with fruit salad syrup sweetness and a mildly tannic finish that reminded us of white wine and earl gray tea. by @itsallaboutthegrind

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6 years ago

50 % Mexican El Jaguar and 50% Ethiopian Yirgacheffe from the Reko Washing station.
@nicely85 co founder of Menotti's coffee stop developed a relationship with a coffee farmer named Aida while working at Handsome coffee roasters. She owns several farms in El Salvador, and is mentoring and tutoring farmers in Mexico where the 1st coffee for this blend is farmed. He would have loved to use one of Aida's coffees from El Salvador but wanted to use something more local to California so settled on using this Mexican coffee as the base component of the blend , he hopes to someday use coffee from his homeland Puerto Rico but has chosen something geographically close to the home of Menotti's instead.
The second coffee in the blend, a washed Ethiopian Yirgacheffe , is a great way to include the "home" of coffee in the blend. It would have been easy to use a natural to add a real punch of fruit to burst through the body and decadence of the Mexican, Nicely wanted something that would be consistent in the cup and more subtle as he wanted the blend to be a real crowd pleaser finally settling on the washed process Yirgacheffe.
The idea for this blend was born out of both chance and necessity. While working on the set of Top Gun: Maverick, in San Diego Nicely was running low on coffee and knew he had a day left on set he didn't want to dial in a second coffee during service so decided to mix the remaining 5lb bag of espresso (Mexico) and 5lb of what he had for brew (Ethiopia) to run out his last day on set. He mixed the two bags and left them "in bed" together overnight, to balance each other out before service the next day. Once "the brews were hitting the lips and espressos where moving the hips" it was obvious that he had created something special, especially when Tom Cruise said "that's Money Nicely"
After this Nicely reached out to Cat & Cloud who were keen to create a proprietary blend for Menotti's , and asked if they would roast some samples using the two cofees. After trying a few different profiles and compositions they all settled on what is now called the V.S.E.B
Continued in the comments 👇 by @itsallaboutthegrind

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Brazil , Fazenda Minahinara Organic.
Natural processed Red Obatã from @koppi_roasters.
Named after a Japanese immigrant family who first arrived in Brazil in the 1930s and run by Anderson Minahinara who learned about coffee production from his farther and grandfather, Fazenda Minahinara , an organic certified farm, is dedicated to producing high-quality coffees. Investing in new technologies, and searching for more sustainable methods of production. Only non toxic , biological herbicide and insecticide treatments are used , the coffee plants are grown in symbiosis with avocado trees to maintain the biological integrity of the soil to ensure success of future coffee crops. The shade of the avocado trees and the balance of the soil really adds complexity and balance to the final cup.
We brewed this one as espresso 18g/36g/25s we got flavours of marzipan and bakers chocolate without milk , and with milk we got flavours of butterscotch , almond butter and milk chocolate. by @itsallaboutthegrind

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6 years ago

Sweet prince
Sidra and Typica Mejorada veriatals from La Giuglia in Ecuador by way of @darkartscoffee.
Siblings Dilma and Pedro inherited the farm at La Giuglia in 2008 and exclusively grew sugar cane to make Aguardiente , a Central American anise-flavored liquor made from sugar cane.
But in 2013 along with the change of name to La Giuglia after Dilmas adopted daughter, the siblings changed from sugar cane production to coffee, they hoped the change of crop would bring them the positivity and joy the Giuglia had brought Dilma.
The plantation has now grown to 6000 coffee trees 2/3 Sidra and 1/3 Typica Mejorad.
We decided to brew This washed process coffee grown at an altitude of 1300 masl ,on our trusty chemex.
Recipe: 20g course ground coffee , 50g bloom and then a continuous pour up to 320g 94°C peak water.
In the cup we got a distinct aroma of Lavender Honey , and violet florals , palate coating mouth feel with flavours of scotish tablet and vanilla sweetness. by @itsallaboutthegrind

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