Pile-o-bags landed including five new coffees ready to rock. Kenya Chania French Mission Bourbon, Ethiopia Harrar FTO Natural, Ethiopia Sidama Washed, Colombia Los Naranjos and Mexico Santa Teresa. Oh Yeah!

And don't forget to enter code H-B20 (or HB20) during checkout for 20% off, code good until 2012! (After that enter H-B10 or HB10 for 10% off until further notice )

Just starting to run these coffees through their paces. So far the first really solid recipe I have settled on is with the Los Naranjos for Chemex.

-32g coffee, 3 days off roast
-480g water
Using a scale to weigh the entire process:
-wet all grounds using 40-50g water at 175f
-pause 30 seconds
-between 31-60 seconds pour continuously, circling outward to saturate all grounds evenly maintaining an even surface color
-at 60 seconds pause, volume should be 1/2 up the filter, 250g total weight
-at 80 seconds pour again, starting around the outside to bring the clinging grounds back into the slurry. Try not to raise the volume beyond the initial max volume
-at 120 seconds pause, 325g total weight
-at 135 (2:15) seconds pour again, repeating the previous steps
-at 180 seconds your kettle should be empty
-flow rate should slow to dripping at 4:00, remove filter when flow slows to dripping regardless of time, but aim for 3:45-4:00

We've been very happy with the results! Reminds me of "fruit medley" herbal teas. Things like blood orange, hibiscus and rose hips come to mind. As the cup cools it turns creamier, gaining a caramel-like sweetness but loosing none of it's tropical notes. At room temperature it reminded me of an orange creme brulee I had at a local dessert shop a couple months back.

http://www.compasscoffeeroasting.com/blog/coffees/single-origins/colombia

-bry

-32g coffee, 3 days off roast
-480g water
Using a scale to weigh the entire process:
-wet all grounds using 40-50g water at 175f

Did you really mean 175 or just a typo? Mike, I hope the labels on the coffee go out Colombia, not Columbia <wink>.

B|Java

Really meant 175f. I've been using cooler bloom water lately, then switching to 205f water for the main pours. I've really been enjoying the increased control. It doesn't really benefit the cup, perhaps a little added sweetness, but nothing concrete. However, it certainly does not compromise it. For me it just calms the bloom more making my second pour more controlled.

-bry

Bry, maybe I am missing it, but I don't see in your directions cranking it to 205.* Others might see your instructions and not realize temp changes.

B|Java

Boldjava wrote: Mike, I hope the labels on the coffee go out Colombia, not Columbia <wink>.

B|Java

We ship tankers of Columbia River water to Colombia to water the plants.
(checked, labels are correct )

Boldjava wrote:Bry, maybe I am missing it, but I don't see in your directions cranking it to 205.* Others might see your instructions and not realize temp changes.

B|Java

You're correct that I wasn't nearly clear enough. Only the FIRST pour is of cooler water. Definitely looking for 200-205 after the first pour.

Luckily I know that we haven't shipped any of the Colombian for online orders yet so I know this post will arrive in the forums before any 175 brewed coffee arrives on disapproving taste buds!

-bry

By the end of this year or end of 2012, the coupon code? Sorry it's confusing.

jsolanzo wrote:By the end of this year or end of 2012, the coupon code? Sorry it's confusing.

H-B20 or HB20 for 20% off good until end of 2011, after that HB10 or H-B10 for 10% off going into 2012 until further notice.

An update to this post:
Kenya, Harries Family, Chania Estate
This coffee is purely outstanding and I've yet to run it as an espresso. Over the holidays I took a couple bags down to Sacramento to run them through their paces in the land of blade grinders and $30 drip pots and I must say I'm extremely impressed at this coffee's versatility. I've run this coffee through Mr. Coffee Makers, French Press, Clever, Hario V60, Chemex and Aeropress. So far my favorite preparation method has been Aeropress.

Aeropress, Inverted:
- 13g coffee, 5 days off roast
- grind size similar to >> . << (or 375 microns, or "fine granulated sugar")
- 50g 175f water
- stir 15 times
- at 45 seconds add 150g 205 water (200g water total)
- add filter and let steep until 1:45
- at 1:45 flip and begin press, should finish press between 2:05-2:15

Cooling seems less necessary for this cup, although in my opinion it's best 6 minutes after it's brewed.

I've been getting a lot of orange strawberry from this coffee and the orange emerges more as it cools. When piping hot it leans more towards a super sweet Texas red grapefruit. Under certain preparations (heavier filters, i.e.- Chemex) there are very prominent hibiscus flavors.

I'm excited to get this coffee in the hopper when I get back to Washington. It is Bourbon varietal which often means a more stable espresso shot than the Scott Laboratory (SL) coffees, IMO.

We don't have a ton of this coffee and it is selling very quickly in our stores. You'd be wise to take advantage of our current sale (33% off through the end of the year) and grab a five pound bag and break it up into freezer quantities. You'll kick yourself for missing out on this one. And of course, as always, if you need help troubleshooting your brewing techniques with this or any Compass Coffee blend or single origin, Mike and I are here to help!

-bry