Happy Sunday everyone!
- I used a 16.5:1 ratio, and went very April Coffee Roasters style on it, brewing just 12.5 grams of coffee with 205 grams water.
- Grind this one EVEN finer than the black honey listed below. By one or two clicks.
- For v60, I bloomed with 2x the dry dose, and then poured to 70 grams water, and from the start of this pour, I waited 30 seconds, until 1:10, then poured to 140 grams, then waited until 1:40, and poured to 205 grams. My brew time was 2:30, although if I would have poured slower and extended the final brew time, I feel more flavors would have come out.
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| Frozen Coffee Cherres being removed from -18° C sealed tanks |
Next is the black honey coffee that many of you also received. This varietal is Yellow Colombia, a slight variation on the also common Colombia varietal. The trees were grown almost as high as the frozen cherry, at 1900-1950 MASL, and then harvested once cherries are ripened. What is interesting about this farm, is that not all cherries are picked upon perfect ripening. For this coffee, 70% of the lot was harvested at peak ripeness, 20% over-ripe (imagine a wilting strawberry), and 10% under-ripe. Again, this is not something that is super common, and definitely not something that is commonly shared. This coffee has more tropical berry notes, chocolate, and tartness. Here is how I brewed it:
- I used a 16:1 ratio, using 20 grams of coffee, and 320 grams of water.
- Grind slightly finer than your normal \”go-to\” starting grind.
- I used a v60, and after blooming, I used two pours. 50 gram bloom, then poured to 200 grams, then poured to 320 grams. My brew time was 2:45.
From both of these coffees, I can tell that what is happening at Trujillo\’s farm is very advanced. If anyone remembers when I brought on a coffee from Trujillo roasted by Workshop Coffee (London), it was super sweet, and just a washed Colombia varietal coffee. Junto was able to work with him and find these two rare, unique coffees and I am so happy I was able to share them with you for the first month. Lastly, a few of you also received a coffee from the Copa Suacena competition that the Junto owner/roaster took part in judging. It is a competition from producers in Sauza region, and Junto was able to get coffees from 1st-5th place. Currently, 5th and 4th were available. 4th place was much more expensive and I would have had to do a special order for people interested. I talked with the roaster, and they told me that the 5th place actually had more fun flavor notes, reminding them more of a washed Ethiopia, with tasting notes of Currant, Lime, and Rooibos. Whereas the 4th place coffee is a much more classic Colombia, with more brown sugar and chocolate notes; what I would refer to as \”a great basic\”. I was not able to personally try the 5th place coffee I delivered, but please comment below if you received it and found a great way to brew it. Likewise, please feel free to comment on ANY of the coffees shared this month and your thoughts on tasting, brewing, or even what worked/didn\’t work for making this subscription service seamless.
– Dylan
Stimulus Coffee Club 
Love the brewing recommendations, definitely less beans to water than I am normally used to but still super flavorful. Loved how cool and unique this first batch was with the Frozen Natural. I was telling all of my friends about it! Great info about the beans as well, fun to know a detailed background. Very appreciative.
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You delivered on these… Outstanding and unique beans. The Frozen Natural is wild w/ some seemingly never-before flavor notes out of it. Pretty special stuff. You always kill it and these are no exception. Both terrific and fun to experiment with. Thanks DC.
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Thank you for putting this together. Purple Llama was one of my favorite shops in the city and I look forward to what coffees will featured from around the world. Thank you for putting so much work into the blog portion in the coffees and brewing. I have not interacted with coffees from Junto. I am glad other people enjoyed these coffees thus far, they are unusual in their flavor profiles. My first impression of the frozen natural is that this was an experiment that didn’t pan out. The nose has a soy sauce and cooked meat component that makes me think the cherries got too hot during the drying phase. In the cup I had a hard time getting any sweetness with various brews and water formulas. I’m curious what characteristics you liked in this coffee as to offer it?I have only brewed the black honey a few ways, so I look forward to getting into that coffee as the nose smells exceptional and close to the descriptors on the bag. The range of acidity and sweetness in this coffee is delightful. I’m excited to keep exploring these coffee.
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Thanks everyone for commenting! Not sure if you will get notified from my comment (working on setting up blog subscription still) Chad – My first brew of this actually tasted much better than second – i tasted some undesirable flavors in the second, close to what you said. I brewed both of these at 199 F, which is my typical starting point for a lower density bean. The first brew I ground at the same setting as the black honey, so contrary to what blog post says about finer. I think it would have been more beneficial to go coarser and draw out my pour time to change the flavor profile. – Dylan
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