It’s been in the shop for a couple of weeks already, but I hope it’s not too late to announce the arrival of our Autumn seasonal espresso! I don’t know about the rest of you, but apart from last weeks admirable effort on The Great British Summer’s side to prove it still had some sun rays left in it, we can safely say Autumn is here. My cardigans have gone from cotton to wool.
If you’ve been following the updates on our Facebook page you probably already know what the Autumn is made from , but I’ll go through it in more detail here. It’s made up of three Central American coffees, Costa Rica, Guatemala and El Salvador.
The largest component (40%) was also the last one sourced, and is from Hacienda Rio Jorco in Tarrazu, Costa Rica. It’s a washed coffee of the Caturra variety, which is a shorter and bushier mutation of Bourbon. Rio Jorco is quite a large Estate, with it’s own mill and several smaller plots/farms, one of which made it into the Cup of Excellence auction in 2008. The Hacienda is run by the third generation owners, brothers Luis and Jim Alfaro and their families. The welfare of their employees and the ecological balance of the Estate is a strong focus for the Alfaros, 75% of the land is dedicated as a natural reserve and many of the employees have built their homes on the farm. In addition, they run the Alfaro-Zeledon Coffee Museum where in view of the fields you can learn about all aspects of the coffee growing process.
The second element of the blend (30%) is a Pulped natural Bourbon from the Santa Isabel tableau at El Molino de Sta Rita, in Ataco, El Salvador. Some of you may remember we had the El Molino de Sta Rita on offer as a filter coffee last year, and perhaps it was the familiarity of the sweetness that drew me to this Sta Isabel selection when I cupped it earlier this year at the mill in El Salvador. Managing the farm is Jose Antonio Salaverria who was gracious enough to put up with my snapping away in his cupping lab.
The last element of the blend (30%) is a combination of the La Vega and Cipresal lots at Finca Vista Hermosa in Huehuetenango, Guatemala. These two selections were singled out and combined as although they are quite far apart geographically, they both cupped very differently to the other lots on the farm, but very similar to each other. The owner of the farm Edwin Martinez, explained in more detail:
“La Vega and Cipresal are both about 80% red bourbon, 10% caturra, 10% catuai. It is all pulped with a very small JOTAGALLO brand depulper, washed and patio sun dried. We don’t go by time, but we stop fermenting when the fruit is off the coffee and we are careful to agitate the coffee so no portion ferments faster or slower. Also for uniformity after drying, we let it rest or reposo in parchment of at least 30 days AT the farm.
La Vega is about 47 cuerdas and Cipresal is about 26. 1 cuerda is 20 X 20 Meters. They are both between 4800′ and 5500′ elevation and the only reason they’re together is because they both cupped out identical over a dozen times. We literally couldn’t tell the difference between these two but we could distinguish them from the others and the others from each other.”
Cipresal is a plot close to the main farm building and patios, while La Vega is further north. Edwin explained:
“This (La Vega) is by far the hardest micro lot to pick and we have as many big trees as possible with little foliage on them. This is because we need their roots to hold the earth together and keep it from sliding down into the creek yet the banks are steep enough and perpendicular to the suns path of rise and fall that the banks themselves block all but mid day sun. So we need all the sun we can get. This coffee gets more shade than most certified shade grown trees… too much really!”
We’re really happy with the espresso this season, it’s come out really nice and chocolaty, just what you need for comfort when the weather turns chilly! We hope you enjoy!
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Comments ( 4 )
oh yes oh yes oh yes! and on our synesso it is pouring like a dream, lots of lovely chocolate, even our soy flat white drinkers are getting chocolate flavours through it and the double ristrettos and espressos are amazing. Like velvelt pyjamas on your tongue, yum……thank you Anette and James!
Peter at Kaffeine added these pithy words on
Sep 17 09 at
10:01 am
yep. luvvin it. big time.
one might possibly suggest that it is a bit of a departure from the trend of previous SQM blends. A bloody triumph whichever way you look at it in my opinion- satisfies the whingers who want the flavours that a darker roast pushes through milk and still keeps the espresso fiends gagging for more with that wonderful lingering brightness that also really carries through milk.
The spiciness is just outstanding;’spice’ is a descriptor that keeps popping-up. When you open the bucket you just want to dive-in, the shop smells like somebody opened the spice cupboard mmmmm
James added these pithy words on
Sep 17 09 at
8:06 pm
oh yes oh yes oh yes! and on our synesso it is pouring like a dream, lots of lovely chocolate, even our soy flat white drinkers are getting chocolate flavours through it and the double ristrettos and espressos are amazing. Like velvelt pyjamas on your tongue, yum……thank you Anette and James!
CL added these pithy words on
Oct 05 09 at
9:01 pm
