French Laundry
Couldn't load pickup availability
Tasting Like: Elegant, Pink Peppercorn, Pleasant Lemongrass, Earl Grey Tea, Pleasant Modern Acidity
Farm: El Placer
Producers: Sebastian Ramirez
Variety: Pink Bourbon
Process: Yeast Inoculated
Origin: Quindio, Colombia
Altitude: 1800masl
What do you get when a Michelin winning restaurant sources a coffee, roasts it to perfection, and presents it curating an experience on par with the rest of their awarded offerings. Has this happened? No (I mean kind of?*) But if they did they’d likely offer this coffee. There’s a nuanced elegance about this pink bourbon, aligned with the nuanced service at FL. Pink Bourbons best known for their citric lemonade like acidity, this bourbon has taken an entirely different route showing a soft earl grey tea, bergamot essence and lemongrass character. If you’ve loved fruit looper, you’ll love this coffee. It’s best characterized as the best of tea time at 7 and the herbaceous sweetness of fruit looper. It’s from one of my most beloved farmers, Sebastian Ramirez who visits our offering sheet very often, and we have no plans on showing his craftsmanship any less. I adore his work because of his approachable masterclass in advanced processing on extremely well procured crop. From the sheer quality in this cup, I have a feeling his work closer mirrors the work of Thomas Keller - where gentle perfection takes root early and yields a timeless canvas for lasting innovation. Take that Noma.
*the award winning Noma in Copenhagen in begun their own coffee roasting and brewing - and being gentle here, I’ve been incredibly dissatisfied with the cheaper quality of crop and offerings they’ve chosen. For a company with the reputation and scale of Noma, I personally had much higher expectations for the first ever coffee program from a Michelin winner geared towards enthusiasts.
Recommended Music to accompany brewing: Sorry About The Carpet(Edit) - Agar Agar
Includes QR code to applicable Tasting Guide™
How we're brewing this
Perhaps our most controversial take.
We offer guidance by request instead of potentially misleading any clients due to our influence being the roaster of the coffees. Each coffee is a journey of self exploration. We say this not to be hip or whimsical rather genuinely encouragement to our clients to explore the coffees and find truth within them for themselves.
However if you find yourself stuck or troubled, we are happy to provide guidance for any particular coffee you may be toying with. Simply contact concierge or use this baseline start below.
General Guidance For Curious Minds:
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/197 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. Or slower. There is adventure and truth in every exploration done with oneself.
We recommend resting our coffees 3 weeks minimum, around 20-45 days we see most coffees begin to open up to the best depictions of their beauty.
Note: We roast weekly on Mondays, ship Wednesday-Thursday and work with concierge for order updates on Friday. All orders must be placed by 11:59p Sundays to be included on the next day roast and be dispatched that week. All orders placed after this will automatically be included in the follow week's roast + fulfilled that following week.
Occasionally on release week's we'll take on an additional day roasting to help handle the volume, please keep an eye on your inbox for earlier than expected shipments of your orders
For your information: We strategically do not heat seal our 200g bags, rather opting for a simple zipper close and fold setting in the boxes. We do not want additional effort for patrons to access their coffees. This also allows us to roast light more confidently knowing we have slightly more surface area for exiting gasses in the resting beans while minimizing unwanted ambient airflow
You May Also Like
Thoughts from customers
