Vivid Colombia Luz Divia Fierro Pink Bourbon – The second Luz Divia Fierro lot we have tried in the subscription, this is a ultra sweet Pink Bourbon from Fierro’s farm El Meson in Acevedo. Vivid works directly with the farm as with many of the Colombia and Honduras lots, and this was one of the coffees that began the relationship. When the cherries are brought in, they are floated in tanks to remove any defects and debris, then left in the cherry to dry for 24 hours. The coffee is then wet processed, fermented for 38 hours. Then dried for 19 days. I tasted Maple Syrup, Nectarine, with mega sweetness. This is a first, I am recommending to not use a pour-over method for this coffee. I believe because of the fermentation process this went through it is brewing extremely fast. I used an Aeropress to brew this. Really any immersion method will work with this such as a clever. I brewed this with a 17:1 ratio and ground this at a 15 on my grinder, which is about five clicks finer than my typical v60 grind. For Aeropress, I usually stir three times spaced out by 30 seconds, and at 1:45, I plunge. The plunge goes for about 20-25 seconds. I know I haven’t gone through the Aeropress much with anyone, but it is always my preferred immersion method and ALWAYS how I make coffee while camping. A clever, or a device with a rubber stopper would work as well. Really need something just to stop the coffee from ripping through. Pour over could work if you are making a large dose of coffee and are able to slow it down, but immersion is still recommend. Contact me if you have any questions!
Vivid Honduras Benjamin Paz SL28 – Are you not excited? You should be. Benjamin Paz is an absolute legend with the most detailed harvesting and processing methods there are. Paz grows outstanding coffee in Santa Barbara, Honduras at his farm, Finca La Salsa. Paz is a multi-Cup of Excellence winner in Honduras and the couple coffees i’ve had from Paz are outstanding. This coffee is an SL28, a varietal mainly grown in Kenya but brought to the Americas in typically experimental growing. The cup was full of stone fruits, canteloupe, dry lavendar, and finished with geranium. I brewed this with a 16.3:1 ratio and ground it one click finer than my typical starting point. I poured three pulses spaced out by 35 seconds, finishing my third pour at 2:20 for a 3:25 total brew time.
April Ethiopia Meti – Meti is another coffee from April that is based out of the METAD project, same as Zewde Estate. The Meti name comes from the plot of land, and this is a 100% Krume 74122 varietal. This is a super standard washed Ethiopia process, wet fermented for 24 hours and then soaked to remove remaining mucilage. So we have a single varietal, single farm, standard washed, Ethiopia. Roasted by April, this has super high potential and a much more interesting story than a massive 700 lot field blend. This plot of land is at about 1800 MASL, nothing crazy special for an Ethiopia grown in the mountains. The cup was intoxicating. I tasted raspberry, chamomile, and lemon. It tastes like summer and I drank it faster than any human should consume coffee. I brewed this with a 15:8:1 ratio, and ground it seven clicks coarser than my typical starting point. I poured two pulses, one at 40 seconds and the second at 80 seconds. The total brew time was 2:45.
April Ecuador Pillcocaja Red Honey “Ethiopia” – I will always ball out and lose money on Ethiopia Varietals grown in Ecuador. ESPECIALLY when it comes from Pillcocaja, April’s partner farm in Ecuador. The coffees here are either crisp and clean or fruit-bombs and wild. Always fantastic. Pillcocaja is the farm by Ana and Nicolas located in the Azuay Province in southern Ecuador. The farm is at 1650 MASL and is fed by natural springs coming off the local Andes Mountains. Pillcocaja is definitely one of the more modern and progressive farms/washing stations, producing wild varietals such as this one, some Gesha, and Sidra. The processing method has never once been “normal”. I do not have tasting notes or brew notes for this one cause nobody got to fuckin TRY IT >:[
Stimulus Coffee Club 