The season of higher than usual coffee consumption is upon us. Here are some details on what is arriving today and tomorrow at Parlour!
49TH PARALLEL COFFEE ROASTERS:
GUATEMALA LA BOLSA VENTANA GRANDE
Here is what the roaster has to say about this coffee:
The region of La Libertad is a place that we can’t fully capture - rolling hills turn into the huge sweeping, lush green mountains overlooking the border into the Chiapas region of Mexico. Warm winds sweep in from the Tehuantepec plain, protecting the coffee in the highlands from frost - how nice of Mexico!
Special coffees grow here. The micro climate and production is exceptional at La Bolsa (which has been in the Vides/ Ovalle family since 1958), but especially the section of the farm that our lot is comprised of. “Ventana Grande” means “big window” - the highest elevated part of the farm is entered through a tunnel in the mountain, opening like a window to the Bourbon and Caturra lot that ripens the slowest, and consequently yields the sweetest fruit. It's the family’s continuous focus on quality, and their sense of social responsibility (they maintain a full school, and access to healthcare for the local community), that make us excited to work with La Bolsa for yet another year.
For all types of filter coffee brewing, we recommend the following parameters:
Brewing ratio: 1g coffee to 16-17g water
Slurry temperature (coffee+water): 195-200° F
A few words from 49th:
If you're looking for an incredibly sweet, clean espresso with floral notes and bright acidity, this is definitely for you. Epic is roasted on the lighter side to highlight these characteristics.
Epic Espresso is the culmination of our search for the sweetest and most complex espresso we can create. We work every day to improve it - always looking for the perfect balance of sweetness and acidity.
As of Ocotber 13th, 2015, Epic Espresso consists of:
Ethiopia Jimate Organi
- Local Heirloom
- 1900 m.a.s.l.
Here are the parameters that we've been using with our latest Epic Espresso (parameters for an 18g VST Precision Filter Basket)
- 18 grams of freshly ground coffee
- Timer for 28-32 seconds
- Pull 40-41 grams of liquid espresso
- Grouphead at 200° F
- 7 bars of pressure
PHIL & SEBASTIAN COFFEE ROASTERS:
Here is what P&S has to say about this coffee:
This coffee from the Guji zone in Ethiopia is the product of the intense attention to detail that is afforded on the small farms in the area. Phil has seen significant progress in the area in the last few years, and we are happy to bring you this fruity, milky-bodied offering.
WASHING STATION OWNER: Mekuria Mergia
KABELE: Dimtu Wamena
PROCESSING: Washed, 36-48h underwater fermentation
HARVEST: Nov. 2104 – Jan. 2015
DECAF, DON MAYO, COLOMBIA
This decaf coffee is from one of our long time producing partners: The Bonilla Family. This decaf represents coffee from three of the Bonilla family farms: El Llano, El Cedral and Los Nacientes. They have many farms, but these are our three favourite. We have worked on a few projects with the Bonilla Family, including last year, when we launched a drying project with Pablo Bonilla to slow the drying of his coffee. The results of this project were so successful, that they have subsequently altered drying protocols at the Bonilla’s.
Now a bit about why we chose Swiss Water. We’ve gotten to know some of the folks behind the scenes at Swiss Water, and they’re simply great coffee people. They’re always striving to improve their processes and the resulting decaf quality. Just in the last 5 years, their decaf quality has advanced exponentially. Swiss water is based in Burnaby, BC and not Switzerland, although the Swiss Water process was invented in Switzerland in 1933 but was first commercialized by Swiss Water (the company) in Burnaby in 1988.
DECAF PROCESS: Swiss Water
HARVEST DATE: December 2014
SINGLE ORIGIN ESPRESSO - HONDURAS, WILMER DUBON
Wilmer Dubon’s farm is situated in a sub-region of Santa Barbara, right on the border of Los Andes and El Cedral, micro regions that have enjoyed much success in the Honduras Cup of Excellence. This year, due to some improvements to drying methods, Wilmer's coffee is performing in an extraordinary way.
PRODUCER: Wilmer Dubon
REGION: El Cedral, Santa Barbara
VARIETY: Bourbon, Pacas
ELEVATION: 1600 m
DRY MILL: San Vicente 1900
PROCESSING: Fully Washed
DRYING: Raised Beds with Airflow
HARVEST: April 2015