Deluca - Marrickville
Our goal is to showcase the incredible flavours that the world of coffee has to offer.”
Deluca, another great roaster out of Marrickville. Today we have 4 coffees on show case from them. Scroll down for more details on those.
You might have noticed a subtle trend amongst the coffees we have dropped so far. That is, they’ve all been washed.
What does it mean for a coffee bean to be washed, or a natural for that matter?
When a coffee bean is picked, it is left out on a bed in the sun to ferment, dry and mature. A naturally processed bean is left out with the coffee cherry still intact and surrounding the coffee bean. A washed processed bean instead has its cherry removed before being left out to dry.
You might have come across beans labelled as ‘honey processed’ or ‘semi washed’ or any other number of interesting sounding things. Generally, these process techniques sit somewhere between a natural and washed process.
Why then is specialty coffee generally all washed?
‘Washing’ the coffee before processing helps the bean retain its unique flavour profile. This is desirable if the quality of the coffee is good - think about how fruity this weeks Kenyan is. However, if the quality of the coffee is bad, it is more desirable to process it naturally as the cherry will mask some of the unpleasant flavours. Although this is better given the coffee, it will generally produce muted and less exciting flavours.
This is a general rule not a law. I’ve had plenty of amazing Natural coffees vice versa. However, it can be helpful when selecting quality coffee and also a talking point with your local barista. ;)
Sweet Spot
40%: Colombia - La Plata Huila
40%: Colombia - Popayan Cauca
20%: Ethiopia - Gr1 Guji
Roast date - 03/08/2021
Variety - Multiple
Process - Washed
Flavour notes - Milk Chocolate, Red Apple, Fresh lychee
South Central
60%: Colombia - Cauca
40%: Guatemala - Huehuetenango
Roast date - 19/07/2021
Variety - Multiple
Process - Washed
Flavour notes - 70% Dark choc, Roasted hazelnuts, caramel praline
Los Granadillos, Nicaragua
Produced by the Ponce brothers in the Nueva Segovia region. These brothers have a vision of producing the best coffee by putting every day towards producing quality. Over the yers they have grown their farm by purchasing adjacent land, now extending 24 hectares.
Roast date - 02/08/2021
Altitude - 1400m
Variety - Caturra, Maracaturra, Yellow Catuai
Process - Washed
Flavour notes - Currant, Plum, Maple
Kaganda AA, Kenya
The Kaganda Coffee Factory is uniquely situated in a valley, within a larger tea growing area. Like a lot of farms in Kenya, Kaganda is a cooperative serving the community of farmers. This particular cooperative - the Famers Cooperative Society has 1050 members.
Roast date - 03/08/2021
Altitude - 1800m
Variety - SL28, SL34
Process - Washed
Flavour notes - Fuji, Grapefruit, Currant
Recipes
Espresso - 9 bar
Brew ratio - 1:1.8 (dry coffee : espresso liquid)
Temp - 94 Deg C
Time - 25-30 seconds.
*Adjust grind size to achieve the desired time
Espresso - 6 bar
Brew ratio - 1:2.5 (dry coffee : espresso liquid)
Temp - 94 Deg C
Time - 25-30 seconds.
*Adjust grind size to achieve the desired time
Pourover
Temp - off the boil
Ratio - 1:16 (dry coffee:water)
Bloom - 30 seconds
Flow rate - fast
*Adjust grind size to achieve desired flow rate
Aeropress
Temp - off the boil
Ratio - 1:15 (dry coffee : water)
Bloom - 30 seconds
Brew time - 90 seconds (including bloom)
Press consistently over 15-20 seconds.
Stove top
Ratio - 1-16 (dry coffee : water)
