SEY Colombia Jose Martinez – I believe I had this exact coffee when I was buying coffee for Purple Llama. Jose Martinez is an incredible producer in Palastina, Huila. Jose produces a ton of Pink Bourbon, which at this point everyone should know I am a big fan of. The cherries are harvested meticulously, with only the ripest cherries harvested. The same day, the cherries are de-pulped and the fermentation begins. The seeds are dry fermented for 30 hours before washing and drying. The farm, El Casino, is located at 1,750 MASL. This cup contains classically bright Pink Bourbon acidity. Raspberry Tart, orange, and a gluhwein vibe from a clove pierced orange. I brewed this with a 15.7:1 ratio, and ground it one click coarser than my typical starting point. I poured three pulses spaced out by 35 seconds, finishing my third pour at 2:20 for a 3:20 final brew time.
SEY Burundi Bukeye – This is a nice field blend produced by the Burundi Long Miles project. Bukeye is a washing station in the Musumba Hill region of Burundi. Bukeye is known to produce classic Burundi varietals like Red Bourbon and Mibirizi but also likely some SL34. The exact components of this field blend are unknown though. This is a separated lot from a group of farmers that use banana trees as shading for the coffee trees. This is grown at 1800-1900 MASL and is double fermented. The first fermentation is done dry for 12 hours and then wet fermented fully submerged for 24 hours before drying on raised beds for 16-20 days until a precise 10.5% moisture content. Delicate cup, rose, lemon; would not have guessed this was a Burundi. I brewed this with a 16.3:1 ratio and ground it three clicks coarser than my typical starting point. I poured three fast pulses spaced out by 30 seconds, finishing my third pour at 2:15 for a 3:20 final brew time.
Have Fun Ethiopia Chelbesa one – This bright lil thing comes from the famous and well-known Chelbesa washing station located in Gedeo, Ethiopia. All of the producers that contributed to this lot live near the Chelbesa washing station, and around 1000 smallholding farmers have contributed to it growing their trees at 2000-2200 MASL. The washing station is owned by Snap Coffee Exporters, who handle processing and exporting the raw coffee. This is a classic washed Ethiopia process, with varietals Wolisho and Korume. The cherries are first floated to sort out the unripe cherries. The cherries are then pulped and fermented in a ceramic tank for 2-3 days and then dried on raised beds for 7-10 days. I taste lemon frosting, sugar cookie, turmeric. I brewed this with a 16.3:1 ratio and ground it seven clicks coarser than my typical starting point. I poured three fast pulses spaced out by 30 seconds, finishing my third pour at 2:00 for a 2:40 total brew time.
Have Fun Colombia Esnaider Ortega Gomez – The first affordable Sidra varietal I have been able to include in the subscription. This is a very exciting coffee from San Agustin, Huila. Esnaider is a 4th generation coffee producer and the owner of the exporting company, Monkaaba, the exporter of this lot. Esnaider is a super cool producer, putting an extreme amount of care in to each lot. The farm is located at 1,750 MASL. The farm grows many varietals like the typical Huila types of Typica, Colombia, Castillo, and Tabi but also Sidra. There is so much information on Have Fun’s site about the farm, I highly recommend reading the whole thing. Have Fun is clearly way more stoked about this lot than I ever could be, probably because they have physically visited and are now buying direct. Here is the link. This cup is nearly inspiring. I tasted cherry, kiwi, and oolong tea on the finish and when it gets cold. I brewed this with a 16.5:1 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 2:35 for a 3:30 total brew time.
Stimulus Coffee Club 