Season 1 · Experiment 1
Thinning Experiment - Cold Washed Pacamara
We are thrilled to introduce two unique coffees from our research station in Denmark. This box set allows you to taste and learn about an innovative crop load management technique called thinning, which can be applied to high yielding varieties to significantly enhance the quality of the coffee.
You will find two versions of the variety Pacamara, a cross between Pacas and Maragogipe, grown under identical conditions at our research station - the only difference being the amount of fruit they bear. A regular version of the Pacamara, and a thinned version where we manually removed 25% of the fruit on the coffee trees just before the seed ripening stage. This diverts excess nutrients into the remaining seeds and fruits, heightening the perceived sweetness while giving the coffee intensity and complexity.
Release Saturday Aug 31, 12.00 (UTC+1).
What’s in the box
150g - Cold Washed Pacamara, Denmark
150g - Thinned Cold Washed Pacamara, Denmark
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on Sep 5th and ship following day
- DHL Express within 1-3 days from Denmark to most countries
Cold Washed Pacamara, Denmark
Presenting a delightful and classic expression of the Pacamara variety from the coffee research station in Denmark, this coffee showcases the fragility and delicacy that is so characteristic of this variety, with fine aromas of orange blossom and dried apricots, and a refined balance between floral bitterness and fruity sweetness.
Thinned Cold Washed Pacamara, Denmark
In this improved cold washed lot from the Coffee Research Station in Denmark, the Pacamara variety is showcasing all its sophisticated floral characteristics, with distinctive aromas of sweet jasmine and victoria plums accompanied by a wild complexity and a coating texture as a result of an innovative thinning approach and general plant nurturing.
Tonik [1], mineral concentrate
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.
Thinning Experiment
“Thinning” is a crop load management technique that has been practiced in modern-day fruit production for many years, which involves removing excessive fruit from the trees. Effective crop load management is important for consistency in yield and ensuring a high fruit quality. For this experiment, we manually removed coffee cherries on the Pacamara coffee trees with a high crop load at its seed ripening stage so as to leave a larger pool of sugars and nutrients for the remaining fruits to raise quality.
Poma Research Station
Our Coffee Research Station was established six years ago in a climate-controlled greenhouse in Sjælland, Denmark. Within this greenhouse, we manipulate environmental factors based on algorithms that mimic plant processes. This allows us to study how coffee trees react to climate change while also maintaining a stable environment for investigating the impact of farming practices.
Cold Washed Process
The coffee cherries were subjected to an initial cold storage period of 48 hours at 8°C. This gentle chilling process preserves and intensifies the coffee’s aromas without inducing fermentation, thereby safeguarding its natural taste profile. Subsequently, the cherries were depulped and underwent thorough washing and drying at low temperatures in a pressurized, rotating tumble dryer. This meticulous drying procedure ensures uniformity, resulting in a clean and crisp final product.
Technical Data
Producer: Rasmus Madsen
Origin: Poma Research Station, Denmark
Altitude: 1800 masl (simulated in greenhouse)
Varietal: Pacamara
Process: Cold Washed
Harvest: Dec 2023
PREPARE BREWING WATER
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their taste fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised or distilled water
Then give it a good shake to dissolve any remaining crystallized solids.
This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
BREWING GUIDE
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive within 3 weeks after roast date.
Our recipe is using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is four 50g circle pour every 40 seconds. Total brew time is approximately 3 minutes.
0:00 50g circle pour
0:40 50g circle pour
1:20 50g circle pour
2:00 50g circle pour
Please enjoy!!
