Most of the time it will be right first try. Sometimes it will need adjustment.All you need to decide is:
Is it too sour, like lemon. In this case you need to extract more.
Is OK, you dont need to change anything. Some refer to this as the sweet spot, but coffee doesnt actually contain sugar so think of this as the calm between too sour and too bitter.
Is it too bitter. All coffee is bitter to some extent but you can reduce the bitterness by extracting less.
Under-extracted coffee is sour, and over-extracted coffee is bitter. Different degrees of extraction are required for different roast levels, which correlate most strongly with density. The density.coffee recipe series is a practical tool that empowers you to navigate by taste and resolve sour or bitter coffee issues. It provides a full range of extraction tools for any method of coffee extraction, putting you in control of your coffee's flavor.
Name:
Brazil Fazenda Jaguara 28 Apr 2021
Vendor: Supreme
Density (roasted): 0.382
Score: 84
Coffee Reference: Brazil
Region:
Campo Das Vertentes, Minas Gerais
Cooperative:
Andre Luiz Garcia & Natalia Moreira Brito
Variety: Yellow Catuai
Process: Anaerobic fermentation
Notes:
Aeropress, Cone Filter, Gold Filter, Chemex Grind, Filter Machine, Plunger Grind
ABOUT THIS COFFEE
Established back in 2001, Fazenda Jaguara is owned and operated by husband and wife, Andre Luiz Garcia and Natalia Moreira Brito. We’ve been working with Andre and Natalia for nearly eight years, and always love the coffees they produce. So naturally, we are very excited to be able to share their latest coffee with you.
After selective handpicking, Fazenda Jaguara undergoes a special process called anaerobic fermentation. During this process, the coffee is de-pulped, then placed in an airtight tank with its sticky fruit mucilage and skins, which have been removed during the de-pulping stage. This style of fermentation is known to extend the traditional timeframe, 12-36 hours, to several days in some cases.
This complex process is gaining rapid popularity due to the incredible and unique flavours it produces. And, Brazil Fazenda Jaguara offers just that. Expect full fruit notes of passionfruit, plum and tangerine with a dried date sweetness and syrupy body.
Colombia Finca Buenos Aires Extended Ferment
Vendor: Mojo
Density (roasted): 0.382
Score: 58
Coffee Reference: Colombia
Region: Quindio
Variety: Castillo
Altitude: 1650
Process: Anaerobic fermentation
Notes:
Way to dark for my tastes
This experimental coffee, sourced from Finca Buenos Aires, Colombia, has undergone extended fermentation and has notes of strawberry, watermelon and bitter orange.
Grown by producer Jairo Arcila, this coffee has gone through an experimental process titled EF2 to create a unique flavour profile.
EF2 – a process created by Jairo Arcila’s sons, Felipe and Carlos Arcila – makes use of both Aerobic and Anaerobic fermentation methods. Coffee cherries are aerobically fermented for 24 hours to increase body and sweetness before being stored in airtight bags and goes through several stages of anaerobic fermentation to producer lighter, fruitier tones associated with Anaerobic fermentation.
Name:
Brazil Fazenda Jaguara 28 Apr 2021
Vendor: Supreme
Density (roasted): 0.382
Score: 84
Coffee Reference: Brazil
Region:
Campo Das Vertentes, Minas Gerais
Cooperative:
Andre Luiz Garcia & Natalia Moreira Brito
Variety: Yellow Catuai
Process: Anaerobic fermentation
Notes:
Aeropress, Cone Filter, Gold Filter, Chemex Grind, Filter Machine, Plunger Grind
ABOUT THIS COFFEE
Established back in 2001, Fazenda Jaguara is owned and operated by husband and wife, Andre Luiz Garcia and Natalia Moreira Brito. We’ve been working with Andre and Natalia for nearly eight years, and always love the coffees they produce. So naturally, we are very excited to be able to share their latest coffee with you.
After selective handpicking, Fazenda Jaguara undergoes a special process called anaerobic fermentation. During this process, the coffee is de-pulped, then placed in an airtight tank with its sticky fruit mucilage and skins, which have been removed during the de-pulping stage. This style of fermentation is known to extend the traditional timeframe, 12-36 hours, to several days in some cases.
This complex process is gaining rapid popularity due to the incredible and unique flavours it produces. And, Brazil Fazenda Jaguara offers just that. Expect full fruit notes of passionfruit, plum and tangerine with a dried date sweetness and syrupy body.
Producer:
Andre Luiz Garcia & Natalia Moreira Brito
Region: Campo Das Vertentes, Minas Gerais
Varietal: Yellow Catuai
Processing: Anaerobic fermentation
Altitude: 1040 masl
TASTING NOTES
AROMA:
Jasmine
ACIDITY:
Citric
BODY:
Syrupy
FINISH:
Milk Chocolate
Colombia Finca Buenos Aires Extended Ferment
Vendor: Mojo
Density (roasted): 0.382
Score: 58
Coffee Reference: Colombia
Region: Quindio
Variety: Castillo
Altitude: 1650
Process: Anaerobic fermentation
Notes:
Way to dark for my tastes
Region: Quindio
Altitude: 1650masl
Varietal: Castillo
Process: EF2 – Anaerobic Fermentation
This experimental coffee, sourced from Finca Buenos Aires, Colombia, has undergone extended fermentation and has notes of strawberry, watermelon and bitter orange.
Grown by producer Jairo Arcila, this coffee has gone through an experimental process titled EF2 to create a unique flavour profile.
EF2 – a process created by Jairo Arcila’s sons, Felipe and Carlos Arcila – makes use of both Aerobic and Anaerobic fermentation methods. Coffee cherries are aerobically fermented for 24 hours to increase body and sweetness before being stored in airtight bags and goes through several stages of anaerobic fermentation to producer lighter, fruitier tones associated with Anaerobic fermentation.