Two amazing new coffees on the brew bar this week. Mark has written a blog post to tell you all about them: Costa Rica Los Manantiales Honey Process
Country of origin: Costa Rica Region: Tarrazu Producer: Esnider Rodriguez Varieties: Villa Sarchi Process: Yellow Honey Process Brewing method: v60
This coffee comes from The Barn roastery in Berlin and we are very excited to have it on our brew bar. The Barn roastery opened in September 2012 and is run by Ralf Ruller. With a meticulous focus on sustainability, traceability and quality, the Barn has quickly become one of the most revered coffee roasters in Europe.
The Barn use a 1955 Probat Roast machine that has been overhauled with direct engines, a large cooling tray and an environmentally friendly natural air filtration system.
The Los Manantiales is a reference to the many springs that are located on the farm that has been run by Esnider Rodriguez for over 20 years. The farm is only 14 hectares in size, allowing Esnider and his sister to focus on producing coffee of an amazing quality. This coffee is grown at an altitude of 1700 metres under perfect farming conditions and an enviable climate.
This coffee has been honey processed, with perfectly ripe coffee cherries being pulped and the mucilage left on. The honey process uses no water and is thus a very environmentally friendly processing method.
The Barn have a rather light roast style that really allows the Los Manantiales to shine. We find this coffee has a lot of flavour clarity and a syrupy sweetness, with notes of honey covered nuts.
Country of origin: Ethiopia Region: Sidamo Processing station: Kebal Kercha Varieties: Typica and heirloom varietals Process: Natural process and sundried Brewing method: Chemex
This was one of our favourite coffees from last year and this years roast from Has Bean has surpassed our expectations. While last years Kebal Kercha Guji Natural was intensely funky and a bit polarising for some customers, this years roast tastes cleaner and more well rounded. It has a sherbet like mouthfeel and an intense sweetness, with very clear notes of blueberry both on the nose and the palette.
This coffee is grown in the Sidamo region of Ethiopia at an altitude of 1900 – 2100 metres above sea level. The natural process is done by selecting the ripest cherries, drying them on raised beds for 6-8 weeks until the cherry is completely dried. It is then removed and shipped as parchment to the ECX (Ethiopian Commodity Exchange).
This coffee is a real favourite amongst the staff here at BrewLab and we hope that our customers enjoy it as much as we do.