This week’s coffee is a washed Marsella & Costa Rica from Rancho Momokiemo in Mexico. 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 smart and hard-working young American who runs the business.
I paid $39 for 4 ounces, which works out to only $9.75 a cup (beans only).
I forgot to get a picture of the roast date, but it was a Jan. 31 roast. This means it has had four full weeks of resting, which may be too long? You never know…
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.
This has a strong stone fruit flavor for sure, maybe apricot? and it’s sort of bitter, tamarind maybe? … this is the first CoE coffee where I can say, “I don’t like this.” The aftertaste is also fairly strong and not pleasant. Bah.
It’s interesting because I had a Mexican (also from Chiapas) coffee from Verve once and I didn’t like that one at all either. It’s a distinctive flavor for sure, but not a pleasant one for me. I think I’m going to Hard Pass all Mexican coffees from now on, even the CoEs… there’s something about the terroir that disagrees with my tongue.
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: