This is the third harvest we’ve purchased from Elias Roa Parra’s Finca Tamana. His work with Tim Wendelboe is an outstanding model of the quality that occurs with improvements focused on fundamentals. Elias and Tim focus on crop nutrition, picking, harvesting, pulping, fermentation, and drying controls. Crop nutrition is the foundation of efficiency for farmers. Removing defects during picking increases the overall quality of the final lot. Defects can originate at the plant and contribute to loss of yield and diminished quality.
Harvesting and hand-sorting are the first human-controlled sorting phases in the process. Elias negotiated quality standards with the workers that live in the area to individually float the harvest and remove beans with visible color, ripeness, or pest defects. This is a meticulous addition to the process and requires a significant investment in labor to have it done well. Once this is completed, the next step is to remove the skin and pulp through pulping and fermentation. Both pulping and fermentation can contribute to diminish quality if not managed well, but if managed well it can be a source of improvement.
Elias maintains very clean equipment and fermentation tanks to manage consistency. Plus, he uses a fermentation and cleaning method where the coffee is fermented overnight and washed twice, improving the cleanliness of the coffee and cup. Drying is a preservation stage for storage and transport, but it is also a very important quality phase where temperature, humidity, and sun exposure can influence the stability and cup quality. Elias uses 50% shade to keep drying temps down.
Team taste notes: toffee, nougat, grape, apple, pear, brown spice
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.
We could probably dub version 21 “origin legends,” as the coffees both come from famous and long-established coffee producers. The majority of the blend is from Coopedota in Tarrazu, Costa Rica. Supplying some intense, fruity sweetness is a natural process coffee from the Koke station near Yirgacheffe, Ethiopia. This blend follows the successful blending ratio of washed to natural coffees that many successful version of Penrose have contained. Therefore, expect balanced sweetness, some subtle fruit, and big body.
caramel, mandarin, stone fruit, buttery
Decaf Huila EA is our current decaffeinated coffee option. It is decaffeinated using the Ethyl Acetate process, which uses locally sourced sugarcane as the source for the decaffeinating agent.
Huila is a well-establish region in south-central Colombia from which the Decaf Huila EA is sourced. It’s known for its clean, complex coffees and high altitudes. It is divided by the Magdalena River, which runs from north to south through the region dividing the central and eastern Cordillera Mountains. There are multiple harvest seasons even within this region because the region contains thousands of farms on opposing western and eastern-facing mountain slopes. The land is lush, green, and quite rural. Most coffee is grown on small, family-run farms where coffee is harvested, washed, and dried on the farm.
The coffee is decaffeinated before leaving Colombia. Decaffeinating the coffee before export saves a tremendous amount of time and energy, which equates to improved flavor, lower costs, and less emissions.
The process of decaffeination involves taking the green, unroasted coffee and putting it into a volatile state where it releases its soluble compounds into a water bath. The caffeine is removed from the water bath using either a solvent or filter. For this coffee, an affordable and local solvent, Ethyl Acetate, is used to remove the caffeine with minor effects on taste quality. It is derived from sugarcane as it is being processed for alternative uses (sugar, rum, molasses, etc). Once the caffeine has been removed from the water bath of solubles, the remaining solubles are placed back in a tank with the green coffee mass and allowed to reabsorb. What remains is a stable, slightly more brownish-green, unroasted coffee that is ready for export.
Team taste notes: chocolate, grape, nutty, teriyaki, brown sugar, dried fruit, malt, apple
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