duck-rabbit Guatemala Finca Rosma – A beautiful Guatemala is gracing us for the first time in a long while! This is from Finca Rosma in Huehuetenango. Finca Rosma is owned by the Morales family, starting with Alejandro Rosales who bought the farm in 1963 and named it after his mother, Rosemarie. Finca Rosma is now operated by Alejandro’s son, Fredy. The farm is located at 1900 MASL, which is fairly steep for the Huehuetenango region. The region is on the western side of Guatemala near the border with Mexico and always produces fantastic coffee. Several years ago it was really the only specialty region in the country I was seeing coffee from. This coffee is fully washed, and is a field blend of Bourbon, Catuai, Caturra, and Typica. I taste marshmallow, coconut water, and plum syrup. This is a sugary-sweet cup. I brewed this with a 16:0 ratio and ground it right at my typical starting point. I poured three pulses spaced out by 35 seconds, finishing my final pour at 2:30 for a 3:20 final brew time. This was also with a 60 second bloom, so if the bloom is shorter, take time off the final brew time.
duck-rabbit Nicaragua Buenos Aires – This gem comes from the Buenos Aires farm located in Dipilto, Nicaragua. I have had some of my favorite Nicaraguan coffee from Dipilto and I think there is more creativity and experimentation happening around here. The region of Nicaragua is called Nueva Segovia, a high-elevation region. This is a honey-processed Maracaturra, a naturally larger bean that I am in love with. This is a hybrid of Caturra and Maragogipe, the latter being one of the largest naturally occurring Arabica coffee seeds. After harvesting, the seed is laid out to dry with mucilage and sticky fruit still stuck to it, creating the honey process. This is an incredible Nicaragua, puts my former Nicaragua hate to shame! I taste mango, honey, and cabernet with spices on the finish. I brewed this with a 16.4:1 ratio and ground it three clicks finer than my typical starting point. I poured three pulses spaced out by 40 seconds with wide circle pours. I finished my third pour at 2:20 for a 3:15 final brew time.
Stimulus Coffee Club 