Our collaboration with the Vizcaino Family at Finca Esperanza in Guatemala continues to yield awesome results. This washed lot of Catuai starts off the 2019 harvests. During the 24-hour soaking stage, added CIMA yeast controls the microbial consumption of coffee fruit. This step originated during our 2016 yeast trials at Esperanza.
Our previous work at Finca Esperanza in Guatemala focused on comparing and observing the influence of maceration inoculated with and without yeast. This test allowed us to better understand the benefits and limitation of yeast and non-yeast maceration. It also allowed us to work together with Ana’s staff and establish protocols. We left that process with an appreciation for cleanliness during maceration.
Two years ago, the Vizcaino’s invested in a new beneficio (wet mill), which brought the challenge of larger scale implementation. Last year, we sought to apply the lessons learned in the last years to this new system. The ability to run these tests on a smaller scale meant lower risk and lower investment before moving them to a larger scale in the new beneficio. This investment in time and experimentation prepared her staff for the expectations of specialty coffee processing and allowed them to focus mental energy into the use and maintenance of new equipment. Now, the beneficio produces constant, delicious lots of coffee. The Vizcaino’s have even started buying fresh cherry from neighboring farms to increase the quality of coffee coming out of Cerro Azul.
Finca Esperanza’s solar drying house is used to dry this lot of coffee as well. It employs raised beds and controllable airflow to regulate temperature, air movement, and humidity during drying.
Team taste notes: graham, orange, brown spice, brown sugar, molasses, maple, nougat
Penrose, named after the triangle, is our seasonal espresso blend. We feel the perfect espresso is an impossible goal, but we still strive to create it. Penrose is our ever-updated offering in the quest for the perfect espresso. While the seasonal components will vary throughout the year, it is always (nearly) perfect for your hopper.
Penrose seasonal espresso blend aims to:
Penrose also does well in the brewer – look for notes of lasting sweetness and heavy body, with a subdued acidity.
The Efraìn family grows coffee on the Lucita Linda Estate in San Marcos, Guatemala. In 1954, the farm began with a 0.5 hectare area. It later expanded to 9.5 hectares and started selling coffee under the name Lucita Linda. Anacafé, the national Guatemalan coffee organization, recognizes the farm as one producing excellent coffee through its diploma program.
The Koke station sits just outside of the famous town of Yirgacheffe in the southern Gedeo Zone of Ethiopia. We’ve often enjoyed its natural process coffees over the last decade. In fact, we featured last years harvest in Penrose v21. For this current version, we’ve sourced the more recent ’18/19 harvest.
The brown sugar and citric notes of the Lucita Linda blend well with the dried-berry sweetness and full body of the Koke. Together, these coffees present incredible body with aromatic notes of berry. The sweetness is rich and chocolaty. In terms of brightness, the acidity intensity balances great with the sweetness and comes through as subtle blueberry and citrus.
chocolate, blueberry, earthy, heavy-bodied, brown sugar
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