SEY Ethiopia Siti – This one comes from Siti, a relatively smaller washing station in the administrative district of Worka Chelbesa. What is exciting about this, is that it represents progress in Ethiopian lot separation. Since smaller lots at much smaller washing stations get to use their name, rather than a generic “Yirgacheffe” type of label that you see at the market, we can trace closer and closer to the source. Having said that, this is technically an Heirloom varietal, so the tracing isn’t that great lol. The elevation is 2200 MASL and the coffee underwent a standard washing process. Hand-sorted and then floated to remove defects, and then de-pulped and wet fermented for 36 hours. I taste pomegranate, peach tea, and green apple. I brewed this with a 16.5:1 ratio, and ground it seven clicks coarser than my typical starting point. I poured two pulses spaced out by 45 seconds following my 35 second bloom, finishing my last pour at 1:50 for a 2:50 final brew time.
SEY Kenya Anthony Kimani – SEY had this lot last year and I remember it was just after they entered our lineup and I was super bummed I didn’t get to try any. SEY has been one of few roasters lately that still crushes the Kenyans. Anthony Kimani is a producer under the Kibingo washing station, located in the Kirinyaga region. Kimani is an award -winning producer, and works with the Kamavindi Lab that helps export his coffee and ensures everyone gets to taste it. This coffee was grown at 1750 MASL, and is a field blend of his harvest, but is extremely likely to be standard Kenyan varietals like SL34, SL28, Batian, and Ruiru 11. This is a classic Kenya double soak. The cherries are depulped and wet fermented for 24 hours. Then floated to remove any defects, and then soaked again overnight in fresh water. I taste lemongrass, blackberry, and lime. I brewed this with a 16.2:1 ratio, and ground it five clicks coarser than my typical starting point. I poured three pulses spaced out by 30 seconds following a 35 second bloom, finishing my third pour at 1:55 for a 2:55 final brew time.
Standout Peru Finca Artemira – The Finca Artemira plantation is by Ebert Huaman Villegas and his family, located in the highlands of Cajamarca. The farm is part of a newer generation of coffee farmers in the region, focused on quality and precision to produce high quality specialty coffee by celebrating biodiversity and sustainable farming practices. The farm is located at 1900 MASL. This varietal is a “Marshell”. I have never heard of this before, and so far I don’t think I know anyone who has! This varietal was developed in Peru apparently and was a winner of the 2019 Peru Cup of Excellence competition. All I know about Marshell, is that it is rare and traces back to old old Peruvian coffee strains. What makes this one a little extra fun, is that the varietal that is known to create complex and clean profiles was harvested and then underwent DOUBLE anaerobic processing. The whole cherry is sealed in fermentation tanks without oxygen, then depulped, and put back in the fermentation tanks for a longer and more controlled second fermentation. The flavors coming off of this coffee are super impressive and probably is one of the top Peruvian coffees I have tasted. I taste peach, cane sugar, and hazelnut syrup. After grinding and pouring the bloom it smells intensely like sweet corn. I brewed this with a 16:1 ratio, and ground it one click finer than my standard 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.
Standout Burundi Munyinya Hill – Munyinya Hill is a coffee collective that is part of the greater Bukeye washing station. The group of farmers are all located in the region that is located in the highlands of Gitega, Burundi. Bukeye is a washing station built by the Longmiles project, and was actually one of the first built by the group. The smallholding farmers grow coffee at 1700-2100 MASL. As with many Burundi coffees, especially from Longmiles, this is a fully washed Bourbon. At Bukeye Washing Station, the cherries are brought in and sorted before the traditional wash process. After the fermentation and soaking, the seeds are slowly dried in shade. The cup is so so super clean! I taste mango, rose hips, lime, and dried fig. I brewed this with a 17:1 ratio, and ground it two clicks coarser than my typical starting point. I poured three pulses spaced out by 30 seconds, finishing my third pour at 2:00 for a 3:00 final brew time.
Stimulus Coffee Club 