Little Wolf Colombia La Pradera – Not everyone had the La Pradera last time around, as it was a Gesha and was a lil expensive. However, seeing as this new lot is 100% Pink Bourbon was an obvious choice. La Pradera is a farm located in the beautiful mountains of Huila, Colombia. Little Wolf has heavily invested in the relationship with La Pradera and is on year 4 of the relationship, contracted to purchase coffee from each harvest. I have honestly never had anything less than fire fire from this farm. La Pradera is fairly new so the variety of crop at this point is limited and mostly washed processes, but over the next couple years we are expecting more interesting varietals/processes. I don’t know what could be more interesting or complex than washed Pink Bourbon but I am open to it. I tasted Apple Cider, raspberry, and vanilla. The body is super smooth and perfect for everyday drinking. I brewed this with a 15.5:1 ratio, and ground it right at my typical grind setting. I poured three pulses spaced out by 40 seconds, finishing my last pour at 2:20 for a 3:10 brew time.
Little Wolf Kenya Kii AA – This one has been on my radar for months… Little Wolf had projected it to be a part of their inventory and made sure to let me know that this was not to be missed. Kii is the name of the Co-Op/Washing station in Kirinyaga where hundreds of smallholding farmers bring their cherries. This is a classic SL28 and SL34 blend grown between 1600-1680 MASL. The Kii Co-Op is doing some incredible work in the community. Kii gives back by providing educational resources to the local smallholding farmers and working with them to develop better sources of income through means of coffee and non-coffee produce. This coffee went through a pretty standard Kenya washing, sorting the ripest cherries and then the Kenya Wash (double soak) to completely pulp the bean for a clean profile. The cup has strong acidity, grapefruit forward, and way more red fruit than a Kenyan typically has. I am thinking ripe cherry, cranberry, and peachy. I brewed this with a 16:1 ratio and ground it three clicks coarser than my typical grind setting. I poured three pulses spaced out by 35 seconds. This is a little different than my usual Kenya pouring but the acidity was already so strong I didn’t need to lift it up with a faster brew. My last pour ended at 2:20 for a 3:10 brew time.
Manhattan Braziil Silvio Roberto – Silvio Roberto is a producer in the Mata de Minas region of Brazil with a farm called Sitio Alto Ar. Silvio lives on the farm with his wife and two children. It is a fairly small operation, where the family operates the farm on a daily basis. This is a Red Catuai grown at 600-800 MASL. Pretty low elevation even for a Brazil. This provides a cup with fairly low acidity. Low acidity is basically an expectation for most Brazilian coffee, even though this was fermented Anaerobically for 9 days. This pushes the coffee’s flavors to be spectacular. I will say, I do not think this coffee is for everybody. It has mad funk, without being a “Juicy” one. I tasted fresh Strawberries, heavy cream, apple butter, and heavy on the spices. I brewed this with a 16.2:1 ratio, and ground it two clicks finer than my usual starting point. I poured four pulses spaced out by 30 seconds, finishing my fourth pour at 2:40 for a 3:15 total brew time.
Manhattan Guatemala Mama Tere – This coffee is brought to us by Felipe Contreras of Antigua, Guatemala. Felipe Contreras is a third generation farmer, after the grandfather and patriarch Gildardo. Felipe was always on the farm growing up whether it be picking cherries or working in the washing station. Now, Felipe is learning about wild processing techniques. This is something we had to wait on in Guatemala, but I knew was on the way and have been anxiously awaiting. This is a Bourbon coffee, grown at 1800 MASL and is a Black Honey process. Black Honey being the Honey process that has the seed spend the most amount of time in the cherry. This is an incredible profile – full of red fruits, pineapple, and papaya. You can make a really strong brew on accident if you go a click finer and extend the brew ratio; but personally, not for me. I brewed this with a 16.0:1 ratio, and ground it one click coarser than my typical grind setting. I poured three pulses spaced out by 35 seconds, after a fairly quick 30 second bloom. My third pour ended at 2:00 with a drop time of 3:00.
Stimulus Coffee Club 