Reg's Soda
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Tasting Like: Reghan's Favorite Soda: Grape Olipop, Jolly Rancher, Brown Sugar Pastry, Refreshing, Non-medicinal Grape, Airy, Super Sweet, Not Overly Ferment-y, Pleasant Apple Cider Vinegar
Farm: Mixed
Producers: El Vergel Estate
Variety: Field Blend
Process: Duel Anaerobic Fermentation + Inoculated Grape
Origin: Huila, Colombia
Altitude: 1750masl
This is coming via special request from the magic maker herself, Reghan. It comes as quite the shock as well. Faced with near unlimited choices, from DRD Panama Geshas to eugenioides coffee, with zero hesitation she said "grape coferment". Haha I guess that's what we all get here when you get to try such a diverse arrangement of experimental coffees like she does - you can afford to be choosy. That said we do love a challenge though - and the challenge here is this: can a grape co-ferment be enjoyable through all 200 grams of coffee? If it's this one, we can say definitely. I went through a couple of these from different producers to nail that grape heart without having the medicinal and overbearing nature of a grape fermented coffee - I think we did Reghan's request justice. Enjoy and happy birthday Reg!
PS, have I been meaning to release this coffee for 2 months? Maybe but like all good things, it's worth waiting for!
*This is a super limited release, enjoy our celebration of her with us while you can!*
Includes QR code to applicable Tasting Guide™
Recommended Music to accompany brewing: Out Of Time by The Weeknd
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
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