This week’s coffee is a naturally processed Catucaí 2SL from the Sítio Santa Luzia farm in Brazil. Like Proud Mary, Bean & Bean also buys a lot of Cup of Excellence winners. I was thrilled to discover Bean & Bean since they are providing exactly what I’m looking for: the best of the best. I am going to become their top customer. Thank you Jiyoon!
I paid $51 for 4 ounces, which works out to only $12.75 a cup (beans only).
I forgot to get a picture of the roast date… I think it was February 3, which means that the beans have been resting for several weeks, which is perfect.
The Catucaí 2SL beans are light colored and tiny! I’ve never seen coffee beans like this. No chaff and easy to grind.
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.”
First pour following the bloom pour. 150 ml.
Two and half minutes to drain completely. Lovely color.
Never had Catucaí 2SL before … it’s not like Gesha and not like Pacamara … the acidity is full mouth at first but rapidly diminishes. It’s interesting, it’s different. Don’t know how to describe it. I need to start drinking these wonderful coffees side by side. Maybe then I can find some descriptive words, but probably not.
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. :-)
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