Description
One Autumn night, a coffee roaster named Justin stumbled upon a forgotten crate in the deepest corner of his roastery. The label on the crate read, “Beware: The Harvest’s Delight,” but his curiosity got the best of him. Inside, he discovered an unusual blend of high-quality beans: an experimental Costa Rica and a washed Ethiopia. The beans shimmered with an eerie green glow and gave off a tantalizing hint of candy sweetness. Justin decided to see what kind of brew these mysterious beans would yield.
He carefully roasted the blend, knowing the rarity and quality of the coffee made it precious. As the coffee brewed, the room filled with an enticing aroma—crisp green apple, sugary Nerds candy, and rich, velvety fudge. Justin took his first sip, and it was like tasting Halloween in a cup. The tartness of green apple hit his palate first, followed by the playful sweetness of Nerds, and then a decadent, fudgy finish that lingered.
It was a brew unlike anything he had ever tasted, a perfect combination of bright fruit and candy-like sweetness with an indulgent, chocolatey depth. Justin knew he had something truly special on his hands, but he also realized this coffee was in limited quantity. Only a few batches of these rare beans could be made, making each cup of this seasonal blend even more magical. Thus, “Spooky Vibes” was born—a high-quality, limited-edition coffee that captured the playful mischief and rich indulgence of Halloween.
Farm details:
Country: Ethiopia / Costa Rica
Region: Guji / Tarrazu
Producer: Smallholder Producers / Seylin Jimenez
Farm/Co-op: Smallholder Farmer / Microbeneficio Abuelos Cafe
Altitude: 2000 m / 1200-1800 m
Process: Washed / Natural
Varietal: Heirloom / Catuai
Flavor profile:
Taste: Green Apple, Nerds Candy, Fudge
Acidity: High
Sweetness: Medium Plus
Body: Medium
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