Tuscany
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Releases September 7th 10am EST
Tasting Like: Coconut, Mint, Tarragon, Pleasant Rosemary, Peppercorn, Sweet Basil Leaf, Lemongrass, Very Interesting
Farm: Finca La Sirena
Producers: Juan Puerta
Variety: Castillo
Process: Herbal Co-Wash + Fermentation
Origin: Quindío, Colombia
Altitude: 1400masl
Part of what we specialize in at Promethium is procuring coffees in an eccentric manner. Meaning the coffees we find, roast and present are unique in their nature - often bookmarking moments in our industry or new age thinking + innovation. In the case of this Guava coffee, it's the latter, marking a unique turn in processing.
We've been aware of Juan Puerta's advanced processing work for years, first experiencing his beloved Panela Sticky coffee years ago from friends in Germany. Ever since then he's been on our short list of figures in our industry to highlight - this summer we finally get that chance to.
This coffee has undergone a different type of intervention, being washed with an arrangement of herbs and spices. This yields easily the single most unique combination of flavors and natural castillo characteristics I've ever encountered. I'm adoring just how wildly unique this coffee is while still being incredibly varietal forward. Just a dang good cup elevated just slightly due to tasteful intervention. That's the coffee of tomorrow.
Recommended Music to accompany brewing: Paper Bag - Goldfrapp
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
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