Manhattan Colombia Panela Sticky – This coffee was kind of a strange decision for me. I had to pull the trigger last minute as the one I had originally selected was sold out. The name just sounded so strange, especially because Manhattan typically names their coffees based on the producer name. However, in the fancy specialty coffee industry the term ‘sticky’ usually means something good like a “sticky sweet fruit” note, no idea if that was the idea behind it. The farm this comes from is El Diamante, operated by Jose Giraldo in Huila, Colombia. The bag almost sells itself… A PINK BOURBON that underwent Anaerobic Fermentation is crazy. The cherries were not actually processed at El Diamante though. The cherries were transported overnight (to control temperature) to a different experiment-based project station called Cafe 1959. The cherries are first pulped, then sealed in Anaerobic tanks for 24 hours. The seeds are then fully washed and cleaned, then thrown back in the fermenters for 24 more hours for a DOUBLE Anaerobic fermentation. The seeds are then slowly dried for 40 days. This is an intense cup with flavors of mango, caramel, and oolong tea, deep. Fairly low acidity, I think the extra fermentation time killed most of that. I brewed this with a 15.6:1 ratio, and ground it two clicks finer than my typical starting grind. I poured three pulses spaced out by 40 seconds, finishing my third pour at 2:10 for a 2:55 final brew time.
Manhattan Brazil Silvio Roberto – For the second time, we are bringing back Silvio Roberto from Mata de Minas, Brazil. Silvio Roberto operates 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 144 grown at 600-800 MASL. Pretty low elevation, even for Brazil. The cup is unsurprisingly fairly low acidity due to the low elevation but you can still get some sort of non-acidic sour fruit flavor which is super interesting about this coffee specifically. I taste cherry, tamarind, and some light hibiscus on the finish. I brewed this one with a 15.6:1 ratio, and ground it three clicks finer than my typical starting grind size. I poured four pulses spaced out by 30 seconds, finishing the fourth pour at 2:50 for a 3:25 total brew time.
SEY Ethiopia Kubi – The Kubi comes from the Gedeb region, and is a sector of the Chelbessa washing station. The name Kubi comes from the small region that the smallholding farmers that produced this lot come from, a project started by Neguesse Debela, who controls the processing of these coffees. This is a standard washed Ethiopia Landrace; given it’s standard, I don’t know any of the actual varietals. Big time field blend. I tasted Honeysuckle, melon, and apple cider spices. This is a very delicate and tea-like cup. I brewed this with a 15.5:1 ratio and ground it six clicks coarser than my typical starting point. I poured two pulses spaced out by 40 seconds, finishing my second pour at 1:55 for a 2:40 drop time.
SEY Colombia Diego Hoyos – Diego Hoyos’ coffees have been in high demand in recent years after winning some local Huila competitions, which is why SEY knows they can charge a pretty penny (hella) for it. Hoyos farm is in the San Agustin region of Huila at a farm called La Argentina. The coffee trees are grown at around 1,815 MASL, pretty steep for the area. This provides a cooler micro-climate for these cherries to thrive. This is a washed process Pink Bourbon, floated in tanks to weed out defects before pulping. The cherries are fermented whole for 24 hours, not long enough to be considered honey processed. The seeds are then fully washed and dried on parabolic dryers. This cup is just ridiculous. I taste Peach ice cream and blackberry jam in this absolute holy grail of a Pink Bourbon. I brewed this with a 16.2:1 ratio and ground it one click finer than my typical starting point. I poured three pulses spaced out by 40 seconds, finishing my last pour at 2:30 for a 3:10 total brew time.
Stimulus Coffee Club 