Dublin is the most progressive coffee city in Ireland, but I come from small community, and my goal is to make specialty coffee more accessible
- Colombia
Huge desire to produce amazing coffee
Varietal:
- Sudan Rume (High quality sweetness)
Grower: Camino & Hernando – La Espenesa farm
Very good basic processing solutions
Picks red and ripe cherries that make raisin notes in espresso
- 14-15 dry fermentation
- Uses spring water
- Grown above 1500m
Roaster
– Sam Corar
Longer development time
Picked at 22deg
Gets clarity by installing fans during the drying process
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Espresso (20g in 40g out)
Flavours:
- Silky texture
- lime acidity
2nd sip
- raisin
- plum
- grapefruit
3rd sip:
- milk choc coated raisin
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Milk
Frisian milk enhance caramel and raisin (Didn’t mention 110g of milk)
Natural Process Sudan Rume (loved raisin notes in milk)
Flavour notes
- Caramel
- Raisin
- Milk choc
55% moisture when picked but trying to bring down
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Sig Bev
Why not make specialty coffee accessible to everyone?
Infused 12g of Turkish apple with 150ml water 9min
Damsel plums (chosen for malic acidity) after 12hrs in Apple wood smoke (mild sweet flavour) 60C slow drying 12hrs
300g of plums with 1L water cooked for 4hrs
10g of apple infusion (floral)
12g of plum infusion
1g Panela sugar to balance
10g of soft ice
Then blended for creamy mouthfeel
Added to increase acidity
1st sip
- creamy mouthfeel
- lime acidity
2nd sip
- Cranberry
3rd sip
- dark choc finish
