Have Fun Colombia Reinel Borbon – Reinel Borbon owns the coffee plantation “El Espejo” in Santa Maria, Huila. This is the second time Have Fun has worked with Reinel, and have even personally visited the farm with the intention of continuing future work together too. The farm El Espejo is located at 1850 MASL and produces mostly Caturra and Pink Bourbon. One interesting thing I read about was the notice that the roaster took to how well organized and taken care of all of the coffee plants actually look. They are perfectly spaced and with special areas dedicated to experimental lots. The cherries are first dry fermented for 20 hours, then depulped. The seeds with parchment still on them are then wet fermented for 48 hours. The coffee is then washed and dried on raised beds. This cup has a warm Maple Syrupy body, with ripe stone fruit like plum or nectarine, and once it cools it is like an apple danish. I brewed this with a 16.5:1 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 2:10 for a 3:05 final brew time.
Have Fun Rwanda Izikere Akagera – This is another natural Rwanda that comes from Baho Coffee, a network of producers in Rwanda that promotes education along with uplifting the Women’s coffee community in Rwanda. This particular lot is from a collective of 31 women called “Akagera”. This washing station usually buys cherries from around 460 smallholding farmers. This lot is a Red Bourbon that is grown from elevations ranging from 1535-1900 MASL located between Lake Kivu and the Nyungwe National Forest. It is a full natural, with a punchy aroma, but not funky at all. I first tasted rye whiskey, geranium, and rose hip tea when it was super fresh. The flavors have now subsided to more delicate notes like cherry. I brewed this with a 16.5:1 ratio, and ground it two clicks coarser than my typical starting point. I poured three pulses spaced out by 30 seconds, finishing my last pour at 2:15 for a 2:50 final brew time.
Little Wolf Kenya Gititu PB – This is an interesting one. Historically, Little Wolf roasts Kenyan coffee, regardless of the varietal, very well. This washing station is at only 1300 MASL, which might be the lowest elevation Kenya I have ever had. It is a blend of Batian, Ruiru 11, and SL28. I was curious as to how the lower elevation would play in and wish I could see what the percentage of each varietal was. The washing station is located in Kiambu, southern Kenya. The ripe cherries are double-soak washed overnight when it is cooler, then dried on raised beds. On the taste, I would not have known it was lower elevation or that it was not a ‘single variety’, it actually reminded me more of how bright and spicy washed Kenyan coffees used to be, and I mean that in a good way. The cup is full of acidic blackberries, with clean corn sweetness and coconut. It is a puncher of a brew and super fun. I brewed this with a 15.8:1 ratio, and ground it two clicks coarser than my typical starting point. I poured two pulses spaced out by 40 seconds, finishing my second pour at 1:50 for a 2:35 brew time.
Little Wolf Ethiopia Tagel Alemayehu – This coffee comes from the Hambela region of Ethiopia where Tagel Alemayehu operates a washing station co-op where 130 smallholding farmers local to the washing station deliver cherries to. The area is at 2,350 MASL, which was a huge reason I wanted to bring this coffee in. That is such a high elevation, and the lot separation performed gives more clarity into this coffee’s origins. This is a blend of Kurume and Dega, that underwent standard wet fermentation for 50 hours and then dried on raised beds. This is a beautiful example of how iconic this summers’ washed Ethiopians have been. The cup is full of berries and florals. Right away I tasted fresh raspberry, cherry, and jasmine. Could have been a gesha, and more floral than other geshas we recently had. I brewed this with a 16.3:1 ratio, and ground it seven clicks coarser than my typical starting point. I poured two pulses spaced out by 45 seconds, finishing my second pour at 1:55 for a 2:45 brew time.
Stimulus Coffee Club 