Description
One rainy day after a long day of roasting and packaging, our roasters, Jesse and Carlos, decided to get an after-work treat and stopped by a little candy store. They scoured the shelves but struggled to find something that felt right. The old shop owner took notice and hobbled over with his cane. In a raspy voice he said, “You boys look like you need some help. Can I show you something new I just got in?”
Carlos and Jesse hesitated for a second, but curiosity took over and they agreed. They followed the man through the back doors and found boxes filled with glowing red beans. Shocked and intrigued Carlos asked the old man what the beans were.
He responded, “A mystical natural anaerobic Costa Rican coffee perfectly blended with a red honey El Salvador coffee, I can give you a good price if you’d like”. The old man gave an unsettling cackle but none-the-less, Jesse and Carlos took the deal and went home with the glowing beans.
The next day they roasted the beans and took a sip to reveal a sweet strawberry candy, juicy saltwater taffy and a smooth toffee bar, creating a sensation that they knew they had to share. They rushed to the candy store to get more only to find a vacant building with no one in sight. They decided this coffee was the essence of Halloween and named it “Spooky Vibes”. This lot is only available for the limited time so try a taste before it disappears.
Farm details:
Producer: Anny Ruth / Smallholder Producers
Farm/Co-op: Loma La Gloria / Beneficio San Diego Mill
Region: El Balsámo Quetzaltepec / Tarrazú
Country: El Salvador / Costa Rica
Altitude: 1400-1750 masl
Process: Red Honey / Natural Anaerobic
Varietal: Red Bourbon / Caturra, Catuai
Flavor profile:
Taste: Toffee Bar, Taffy, Strawberry Candy
Acidity: Medium
Body: Medium Plus
Sweetness: Medium Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 3:05-3:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
