Cherry, Chocolate, Hibiscus

Cherry, Chocolate, Hibiscus

Item information

Quinua Bajo

Item information

Nariño, Colombia

Description

Variety: Castillo

Processing: Washed

Origin: Nariño, Colombia

Producers: Segundo Alvaro Egas

Altitude: 2200M

Score: 88

We love coffees from Narino - and this lot is a great reminder of why! It's a 100% Castillo lot from Segundo Alvaro Egas - a member of the Cafe Occidente cooperative. Cafe Occidente has been operating since 1977 - and has grown to over 1700 member farmers across several growing regions. Narino gets a lot of rain - so moisture content is typically the thing to watch out for, and it can be hard to dry coffees out enough after processing to achieve optimal flavor and stability. The cooperative helps ensure that members have access to facilities and testing, helping them dry their coffees to their full potential. As this lot proves - there's a lot of potential in Narino!

This is a very fruit-forward, intense washed coffee - we're getting bright cherry notes right at the outset, backed up by a rich dark chocolate flavor that provides both sweetness and a hint of bitterness for an incredibly well-rounded overall profile. Coffees like this are almost too easy to drink - this might be one that you'll need to add an extra bag for on the schedule tool! Grab a friend, grab your favorite brewing device, and enjoy!

Reviews

4.5 out of 5

Wow! Delicious, smooth, full

This may be my favorite Columbian of the season! The bright, ripe cherry notes leap out of the cup while the dark chocolate anchors the brightness o. a full, rich cup. Also featured is that wonderful stone fruit juicy mouthfeel I have come to adore in Columbians. Wow! I was never that into Columbians before but Mustache has shown me the error of my ways! That said - get this if you only try 1 Columbian!

On 11/12/21 Jonathan Holt said

How are you brewing?

On 11/12/21 Rob Brayer said

Two ways: a V60 weekdays and a Chemex weekends. This review was based on a V60 brew.

On 11/12/21 Jonathan Holt said

What is your v60 method? I seem to be getting inconsistent results with this coffee.

On 11/12/21 Rob Brayer said

I grind around 11 on my Barazta Virtuoso, on the fine side. I then go for about a 15:1 ratio, 203 degrees, with a 30 second steep time on one pass - 3:1 water to beans (so I use 21 grams of beans and 63 grams of water as my bloom) then I pour till I reach the top, wait 5-10 seconds for the coffee to drain then keep going until I get to my target of 300-315 grams. One thing I've noticed about the v60 is that the type seems to matter quite a bit. I've had better results with the clear plastic than any other kind. I'm not sure why - but when I tried the red plastic it took much longer for the coffee to pull through the filter - which was the same on both (01 unbleached). Hope that helps.

On 11/12/21 Jonathan Holt said

Yeah that was great info. Thanks for writing it up and cheers!

Rob Brayer

Seaside

Member Since

September '20

4.5 out of 5

A favorite

The balance of fruit and chocolate produce a welcome taste

On 11/12/21 Jonathan Holt said

How are you brewing?

CATHERINE KENNEDY

CHARLOTTE

Member Since

May '19

5.0 out of 5

Probably in my Top 3 of 2021

So fruit forward and delicious 🤤

Ryan Leimkuhler

Fullerton

Member Since

November '16

3.5 out of 5

Interesting coffee. Seems difficult to dial in.

I have been getting varying cups of coffee with this one. There is a very unusual mix of darker chocolate notes with some nice bright acidity but I sometimes lose the acidity all together. Any tips on this one would be helpful. I think that I have not been able to draw out the characteristics of the coffee that would really make it sing but I am hopeful I will. Brewing on a hario switch, have done so with abracao filters and cloth using a several timings. Water usually just off boil.

On 12/10/21 Sean Reilly said

Hey Jonathan, I'm seeing this pretty late here so apologies if you've finished the bag. The most obvious question I have first up is how's your grinder? Once coffee and water are consistent I personally find most variability comes down to the grinder. Sometimes burrs can be a bit damaged, dirty or just plain worn out so it's worth checking. A simple way I've found to check is if you can grind very fine. You probably won't be using a super fine grind in your pour over, but if you grinder can't produce a fine consistent grind it's a dead giveaway for it needing some tlc . Other than that, let me know what grinder, grind size etc you are using and I'll see if anything sounds off.

Jonathan Holt

Alameda

Member Since

June '18

4.0 out of 5

Quinua Bajo

Another excellent Colombian from Moustache. I love the slight bitterness in the aftertaste, but it is still a very delicious, full-bodied coffee, fruity on top and chocolate-rich on the bottom.

Randall LaLonde

Millcreek

Member Since

July '15