Gracenote Coffee Roasters, Columbia Test 1

Coffee Details

Roaster: Gracenote Coffee Roasters
Name: Columbia Consaca
Region: Narino
Elevation: 1750 - 2100m
Process: Washed, sun dried
Varietal: Castillo, Caturra... ("regional")
Flavor Notes: Apple pie, chocolate, kola nut
Roast date: 8/2/17

Brewing Details

Method: Chemex
Coffee: 15g
Yield: 240ml (1:16)
Water temp: 96º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:15

Notes

I think I forgot to do a dry assessment, haha. I get the chocolate, even a bit sharp kiwi, bit mellow for a Columbian. Going to try a different dose or adjusting the grind to get more out of it. There is a decent amount of clarity in this cup and quite sweet, but not drop, dead, delicious. More testing required.

George Howell Coffee, Guatemala Test 1

Coffee Details

Roaster: George Howell Coffee
Name: La Soledad
Region: Acatenango
Elevation: 4900 - 5400 ft
Process: Washed
Varietal: Catuai, Caturra, Bourbon, Typica
Flavor Notes: Honey, pear, mandarin orange
Roast date: 7/18/17

Brewing Details

Method: Chemex
Coffee: 15g
Ratio: 1:16
Water temp: 95º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:16

Notes

Found this coffee lying around, so decided to give it a shot. Dry had hints of lemongrass and caramel, but paper came through both in dry and wet. Medium body typical of many washed, some brightness, but tasted flat. I'm going to up the dose and try a 1:15 ratio to see if I can boost the flavor. And I'll experiment with water temp after if that doesn't work.

Bonnie Coffee, Peru Test 3

Coffee Details

Roaster: Bonnie Coffee
Name: Peru, Andres Guevara Ruiz
Region: Cajamarca
Elevation: 1700m (?)
Process: Washed
Varietal: Bourbon, Caturra... (?)
Roast date: 7/4/17

Brewing Details

Method: Chemex
Coffee: 15g
Yield: 240ml (1:16)
Water temp: 95º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:12

Notes

I went back to a 1:16 because yesterday's brew was quite strong, but sped up brew time to be closer to the Bonnie recipe. It had more clarity with a light-medium body. The fruit notes are still beautifully bright and the satin mouthfeel is still consistent. I think I'm getting close.

Bonnie Coffee, Peru Test 2

Coffee Details

Roaster: Bonnie Coffee
Name: Peru, Andres Guevara Ruiz
Region: Cajamarca
Elevation: 1700m (?)
Process: Washed
Varietal: Bourbon, Caturra... (?)
Roast date: 7/4/17

Brewing Details

Method: Chemex
Coffee: 15.5g
Yield: 230 ml (1:14.8)
Water temp: 95º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:13

Notes

This is the recipe they use at Bonnie (15.5 g dose; 230ml; 2:30sec), but I think it's done on a V60, but tried to keep the other parameters the same. Well it resulted in a very sweet and strong (caffeine-wise) cup! Creamy body with a silky mouthfeel. Really nice jasmine and plum notes at the start. And lovely caramel and chocolate again. I will admit that I am buzzin'. I think I'll adjust the yield to be closer to a 1:15 or 15.5.

Bonnie Coffee, Peru Test 1

Coffee Details

Roaster: Bonnie Coffee
Name: Peru, Andres Guevara Ruiz
Region: Cajamarca
Elevation: 1700m (?)
Process: Washed
Varietal: Bourbon, Caturra... (?)
Roast date: 7/4/17

Brewing Details

Method: Chemex
Coffee: 18g
Ratio: 1:16
Water temp: 95º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:42

Notes

Dry aroma was super peanutty, which alarmed me slightly because it is slightly old (roasted a month ago), but apparently very typical of Peruvians. Once brewed, nice cherry-stone-fruit, caramel notes, and a soft almond finish. Really nice medium body.

(P.S. Was annoyed there was no coffee details on the bag, just the producer's name, so had to do a bit of digging and guessing. Definitely washed, gathered elevation and varietal data from other roasters, but found the ibrewmyowncoffee.com podcast in the process!)