March Roastery Select
With Spring just coming around the corner we have the return of a fan favourite from last year as well an offering that is new to us. This year, the return of the Angamaza field blend is showcasing lovely floral and red fruit notes to usher in Spring. In contrast, we have a semi-washed catuai from Costa Rica with a warming sweetness for those slightly brisk days before Winter is fully done with us.
El Bebedero Catuai Semi Washed
From Selva Coffee:
“Jose Solis loves coffee and continuing the tradition of his family in producing it. He works closely with his father, who we affectionately call Pito. Jose’s father is a legit coffee farmer and is known to be very good grower in the area. Pito is very involved in making nurseries of baby coffee so that he can also help other farmers grow good and new varieties. They also plant new varieties in their farm to see if it will work and when they have real proof, then they work with other farmers to grow the new varieties. Their main farms are in El Vapor and Naranjo in the Los Santos Growing Region. Jose Solis is a teacher, but makes the time to take some of his father’s best fruit and process them to make micro lots. Over the years, Jose’s passion has become a true skill in selecting the best fruit, processing with intention, and creating some outstanding micro lots.
El Bebedero is a micro lot that Jose prepares from their farm in Naranjo which is south of Santa Maria. There is a great altitude and unique microclimate in this area due to it’s influence from the Pacific. The farms here are a bit more remote and mystical somehow. The fertile soil and often young farms produce outstanding coffee cherries. Jose and his father began processing coffees just for them to drink from this particular lot and therefore began calling it El Bebedero.”
Sourced with Selva Coffee
Origin:
Chimaltenango, Costa Rica
Reminds Us Of:
Apple, Strawberry, Maple Syrup
Brew:
Filter, Modern Espresso
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We recommend Recipe A in our brew guide
Angamaza Field Blend Washed
From The Coffee Quest:
“Finca Angamaza is located in Conganama, Loja, Ecuador, and is managed by Angel Capa Carrion, a second-generation coffee grower. The farm consists of 19 hectares of land, sitting at an elevation of 2,080 m.a.s.l, with 4 hectares dedicated to coffee growing: a mix of approxiately 30% Caturra, 25% Typica, 10% in Typica and 35% in Yellow Catucai.”
This is a washed coffee consisting of caturra, bourbon, and typica mejorado varieties so we describe it as a "field blend" from this farm. A coffee with full sweetness and an approachable acidity that is easy to love.
Origin:
Conganama, Loja, Ecuador
Reminds Us Of:
Floral, Red Grapefruit, Raspberry Jam
Brew:
Filter, Modern Espresso
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We recommend Recipe A in our brew guide