This week’s coffee is an experimental San Roque from Sumava de Lourdes in Costa Rica. I am buying almost all of my coffee from Bean & Bean now since they deal in the best of the best and I like Jiyoon, the young woman who runs the place.
I paid $35 for 4 ounces, which works out to only $8.75 a cup (beans only).
I forgot to get a picture of the roast date, but it was a Feb. 4 roast. This means it has been resting for about a week, which could be perfect.
Haven’t had San Roque before. Getting a lot of chaff on the grind which is unusual for these high-end beans.
Do you even sift, bro? It’s extremely important that you sift out your fines when making pour over. The fines will muddy everything up and ruin your beautiful cup of coffee. Set them aside!
20 grams of perfectly consistent grind after sifting. The usual recipe, 15:1 … 200-degree Fahrenheit water, 50 ml and 30 seconds to bloom, second pour of 150 ml, final pour to 300 ml total. Of course I use a hand-blown Chemex because it costs three times as much, which means it’s three times as good. It’s also important that you pronounce Chemex, “sha-may.”
Bloom pour to 50 ml.
Second pour to 150 ml.
Final pour to 300 ml. Lovely color.
I like this better than the Mexican one from last time. There’s some complex sour going on here, but it’s not overwhelming and the aftertaste isn’t bad. I’m going to circle back to this one in future days so I can flesh out the flavors some more. I’m drinking all the various coffees blind from now on. (Update: I guessed what this was after drinking it blind at a later date… it gave full-mouth acidity and lingered longer than I like, but not bad. Wouldn’t get it again though.)
I’ll have another cup tomorrow and then give away the rest of the bag since I’m not really into coffee.
There’s some more coffee on the way, so I’ll have a different cup next week to write about. But I’m not really looking forward to it since I don’t enjoy the taste of coffee. :-)
Earlier: