Cocktail Hour
Launches February 2nd - 10am EST
Tasting Like: Super Super Boozey, Old Fashion, Orangette Slices, Oak Barrel, Red Plums, Cherry Cola, Ombligon Like Body, Super Funky + Experimental
Farm: Torch Coffee
Producers: Marty Pollack
Variety: Catimor
Process: Black Sheep Double Fermentation
Origin: Yunnan, China
Altitude: 1550masl
Freaky. Super freaky actually. You've gotta be willing to venture to the unknown with this coffee. It's wildly popular and insanely hard to get but especially amongst those with the most curious of minds and palates. Red fruits overdrive, boozemaxxing, and a surprisingly pleasant cherry cola impression scream on this coffee. It's a black sheep of experimental coffees out currently and with your first sip you'll definitely get why.
How we're brewing this
Brewer- We love to use and experiment with an array of flat bottom and conical brewers, v60 is our go-to
Filter- One that fits your brewer nicely, We love to use sibarist fast cone filters
Gooseneck kettle- We reccomend a temperature controlled kettle, we love the fellow EKG Stagg
Scale and timer- To measure important variables, we love the TIMEMORE Basic 2.0
Water- Filtered water or remineralzed water, we love to use Third Wave Water and experiment with minerals like APAX
15 grams to dose in
250 grams of brew water
92 degrees celsius/198 degrees fahrenheit water
0:00 - Pour 50 grams of water
0:45 - Pour 50 grams of water
1:15 - Pour 50 grams of water
1:45 - Pour 100 grams of water
Total drawdown time around 2:15-2:45, some coffees are faster draining than others.
We're releasing this coffee + others soon. Members of our Ledger, the free coffee enthusiast membership, will get priority access to this release
Note: We roast weekly on Mondays, fulfill on Wednesday-Friday and work with concierge for order updates on Saturday - please place orders no later than 11:59p Sunday for Thursday dispatch, all orders placed after this point will be fulfilled the following Thursday
We recommend resting our coffees 3 weeks minimum, around 20-45 days we see most of our coffees begin to open up to the best depictions of their beauty.
