Hacienda Copey Anaerobic Honey Red Catuai #29

Origin: Costa Rica
Region: Tarrazu District
Farm: Hacienda Copey - Don Kazu Plot
Varietal: Red Catuai
Processing: Anaerobic Honey
Elevation: 1945 masl
Profile: Apple, sweet, complex finish
Quantity: 120g bag or 240g bag
Price per lb (shipping + greens): $15.25

About the coffee:

This lot was anaerobically fermented for 240 hours after the cherries were depulped. The coffees were then finished by being dried on African beds with mucilage on for 9 days.

About the farmer:

Hacienda Copey was found in 2011 with the aim of producing hig-quality specialty coffee in the Tarrazu district of Costa Rica. They've won the Cup of Excellence twice in the past and consistently aim to produce complex coffees.

Roaster's notes:

This farm is kinda unique. It's owned by a Japanese electronics manufacturer (Daito Giken). From google search, it seems that this corporation has formed a team from other estates (ie Panama) to help build and run this operation.

The coffee itself is quite complex. They sent 18 samples with 10 of them being high-end geshas. This one cupped quite well against the geshas.

I tasted "apple" twice for this one -- once on the sample table and again on the first profile roast. The finish is also pretty interesting with this one. 

Brewing Notes:

Water temp:

93C

Brew recipe:

With V60

0. 18g grounds (at baggie)
1. 60mL bloom (for 40 seconds)
2. 60mL second bloom (for 40 seconds) -- use small spoon to stir as brew sits
3. 120mL pour (to 240mL) -- apply light swirls if grounds are sticking to brewer sides
4. Finish with 60mL bypass

Our usual double bloom method was good if you are looking for a sharper brew. I was pleasantly surprised that with the bypass, the dilution helped round the acidity out. It's possible that tweaking the recipe to incorporate immersion could better round the brew with more sweetness, but I didn't test too much there. 

Rest notes: 

We've been brewing pretty close to off-roast and have been enjoying it. Will check back in as we re-evaluate after having rested 2+ weeks.

Additional Notes:

Learn more about how we price our coffee here.