Similar to Dr. Frankenstein, our team aimed to create something truly magnificent for Halloween this year. Halloween, known for its tricks and treats, inspired us to concoct a blend that would replicate the experience of snacking on a handful of treats from your basket while strolling through the neighborhood.
Embracing our inner mad scientists, this year’s blend features two rare varietals, both of which have undergone experimental processing. We discovered that the Arara variety from our family farm mixed perfectly with our good friend Jhonny Alvarado’s Villalobos variety, resulting in something truly extraordinary. Both the Arara and Villalobos varieties possess a unique quality in that they are rarely cultivated beyond their respective countries of Brazil and Costa Rica.
The Arara variety is gaining popularity in Brazil, driven by several key factors. Foremost among these is its high productivity, resistance to various diseases such as coffee leaf rust, and the presence of more compact trees that simplify the harvesting process. Arara is a natural hybrid of Catuai and Obatã, with Obatã itself being a highly productive hybrid variety. On the other hand, the Villalobos variety, more commonly known as Villa Sarchi, originated as a natural mutation of the Bourbon variety. It was initially discovered in Costa Rica during the 1950s and underwent selective breeding to become the variety we recognize today. Although it was introduced to Honduras in the 1970s, Villalobos has predominantly remained unique to Costa Rica. This variety is renowned for its adaptation to extremely high altitudes and strong winds but is notably susceptible to common diseases like coffee leaf rust.
When expertly blended using our top-secret formula, the Arara delivers a tart, candied acidity reminiscent of the flavors found in Jolly Rancher candies, or sneaking a strawberry candy from your grandma’s candy dish. Simultaneously, Jhonny’s Villalobos enhances this profile with a lingering fudgy and caramelly sweetness.
When combined, these coffees create the perfect cup to accompany you on your Halloween trick-or-treating adventures.
Producer: José Augusto Peixoto/Jhonny Alvarado
Region: Sul de Minas/Chirripó-Brunca
Taste: Grape Jolly Rancher, Strawberry Hard Candy, Fudge, Caramel Apple
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:10 – 2:30 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
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 between 1:15-1:30
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
Drain should end between 2:10 – 2:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 80g out (22 gram basket)
200 f temperature