Lykke Snovatten – As mentioned with the last Lykke round, Snovatten is going to be a consistent offering every time we have Lykke. This coffee is from Agua de Nieves in Peru, the small 5 hectare farm that Lykke owns. This is my favorite of the three single-origin coffees that Lykke owns the whole farm from. The goal with this coffee is to track the changes every six or so months. The experiment is already shown to be super fun as I am tasting new flavors this time. More developed sweetness and interesting new aspects to the cup. I taste coconut, chocolate marzipan, and plum this time, whereas last time it was more marshmallow and a touch of acidity. It is still a super super light roasted profile that is peerless in the field of cups I want to drink later in the day or at night. 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 35 seconds, ending my last pour at 2:05 for a 3:10 brew time.
Lykke “555” Uganda – We snagged this ultra limited edition for a few reasons: the selections of coffee farmers, the selections of trees, and the strict farming practices by Lunar Coffee. Lunar Coffee is a scout program that Lykke has installed in Uganda. Throughout the western Uganda region, the potential for high quality specialty coffee is great but with bad farming practices and lack of resources the coffee will never advance to what it can be. The “555” comes from the scouts each picking 5 farmers, and allowing the farmers to choose 5 trees and then implement Lunar’s 5 best practices for production: Mulching, Pruning, Stumping, De-suckering, and Soil Conservation. This is the very first lot from this program and Lykke was so excited about it that it got me second hand excited. This cup profile is actually blueberries. The roasters tasting notes did not lie. I also tasted banana with macadamia nut butter with a graham crackery finish. I brewed this with a 16.2:1 ratio and ground it one click coarser than my typical starting point. I poured three pulses spaced out by 40 seconds, finishing my third pour at 2:25 for a 3:10 total brew time.
Vivid Kenya Kiri AA – Kenya Kiri comes from the Kirinyaga region, and Kiri is the washing station that sits on a five hectare plot of land serving the Ngiariambu farmer’s co-op. The co-op consists of about 1400 members, and has existed in the Kirinyaga county since 1997. The average elevation for these smallholding farmers is 1450 MASL in a warm, mediterranean climate. I tasted boysenberry and lavender, with a tangerine and grapefruit finish. I brewed this with a 15.7:1 ratio and ground it one click coarser than my typical starting point. I poured two pulses spaced out by 50 seconds (1st at 40 seconds, 2nd at 90 seconds), finishing my second pout at 1:55 for a 2:40 final brew time
Vivid Colombia Luis Ariel Bermuda Ramirez – A natural Caturra from Colombia, how could I not?!?! Luis Ariel Bermuda Ramirez is an outstanding producer in the Huila department in a town called Algeciras, where he owns a farm located at 1800 MASL. The cherries from this lot were harvested and delivered to the fermentation tanks in full cherry where they were left for 72 hours to ferment and develop the fun lil profile it has. After rinsing the fruit and parchment off, it was dried for 20 days in parabolic dryers. I taste papaya, starfruit, and strawberry. Ridiculously tropical cup. I brewed this with a 15.5:1 water to coffee ratio, and ground it four clicks finer than my usual grind setting. After a 45 second bloom, I poured four pulses spaced out by 30-35 seconds for a 3:20 total brew time. I recommend pouring wider circles to slow this down. This also is an exceptional coffee to try with an immersive method such as Aeropress.
Stimulus Coffee Club 