Ripening Experiment - Typica
We are excited to introduce two unique coffees from Volcán Azul - our partner farm in Costa Rica. This box set allows you to taste and learn about the impact of different ripening periods on the quality of coffee seeds.
Inside the box, you will find two versions of the Typica variety, an old and historically significant coffee variety cherished for its high-quality cup profile, grown at 1500-1700 masl at Volcán Azul - the only difference being the extent of the ripening period.
A regular version of the Typica variety picked at what is considered a typical ripening period for this variety at Volcán Azul, and an extended version where the fruit took 16 days further to fully ripen as a result of being cultivated in a cooler area of the farm. The extended ripening period of this coffee, due to a lower air temperature, allows more time for complete seed filling and fulfillment of the biochemical steps required to achieve a high seed quality. This yield a coffee that Is denser, more intense and of much greater complexity and sweetness compared to the control version. Both coffees were from the main pick and have undergone our signature Cold Washed Processing.
What’s in the box
150g - Cold Washed Typica, Costa Rica
150g - Extended Ripening Cold Washed Typica, Costa Rica
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on Nov 14th and ship following business day
- DHL Express within 1-3 days from Denmark for most countries
Cold Washed Typica, Costa Rica
A classic representation of the Typica variety from our partner farm, Volcán Azul, in Costa Rica. This coffee, with its elegance and brightness, offers an authentic insight into the celebrated characteristics of this variety. Aromas of sweet lemons, grapefruit and honeydew melon, and a pleasant balance between fruity sweetness and floral bitterness.
Extended Ripening Cold Washed Typica, Costa Rica
In this lot of the Typica variety, where the ripening period has been extended, all its pristine and beautiful inherent aromas are accentuated and allowed to fully develop. Expect aromas of elderflower cordial, cantaloupe and autumn honey, accompanied by creamy texture and a wild complexity.
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.Composition: Magnesium Chloride, Sodium Chloride, Calcium Chloride, Potassium Bicarbonate, Sodium Bicarbonate
Ripening Experiment
The length of time it takes for a coffee cherry to ripen can significantly impact the quality of the resulting coffee seeds, influencing key attributes like aroma complexity, and intensity. When coffee cherries ripen more slowly, usually due to cooler temperatures or higher altitudes, they undergo a more gradual and fulfilling biochemical development. This slower ripening process allows for a more complete filling of the seed and a more thorough accumulation of sugars, acids, and other compounds critical to aroma development.
Overall, extended ripening contributes to a more refined, high-quality cup profile with richer sweetness and more complexity.
Volcán Azul.
Volcán Azul, managed by Alejo Castro Kahle, is situated on the fertile volcanic slopes of the Poás Volcano in Central Valley at altitudes ranging from 1400-1900 masl., complemented by a state-of-the-art mill. Alejo and his team are dedicated to maintaining and improving coffee quality, honouring their family’s long legacy of outstanding coffee for several generations.
Their willingness to innovate and develop has been essential to our collaborative efforts, which has seen us initiate a lot of experimentation on their farm for the coming years, which we are excited to share with all of you.
Cold Washed Process
The coffee cherries were subjected to an initial cold storage period of 48 hours at 10°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: Alejo Castro Kahle
Origin: Volcán Azul, Costa Rica
Altitude: 1500masl / 1700masl
Varietal: Typica
Process: Cold Washed
Harvest: Jan 2024 - Feb 2024
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!!
