Preferred Brew Methods

BREW METHODS IMAGE BREW METHODS IMAGE 2 BREW METHODS IMAGE 3
ELEVATION: 1750m
FLAVOR PROFILE: Plum, Christmas Spices, Raisinetes™
PROCESS: Natural
REGION: El Boqueron
VARIETAL: Red Bourbon

We've brought in coffee from Anny Ruth 5 years in a row and what a fun 5 years because of it. It's always a favorite for guests in the shop, and wholesale customers.. like, y'all can't get enough of it. We love that because A) it's delicious coffee from a lovely farm with a great, happy team of people making it, B) Anny Ruth is one of our favorite people in the industry.

A small book from Blair Smith

Coffees from Loma La Gloria make their way through Augie’s every year, and we love how much our customers remember and ask about them. Over the years, we’ve developed a close relationship with producer Anny Ruth- asking her to experiment with different processes, learning a lot about coffee along the way. 

This year Anny decided to switch up some of her techniques, and see what could become of her coffee. In the past, we’ve loved her berry-like naturals, and her syrupy sweet honey process’. I’m absolutely loving the result of this experimental process. Essentially, this is a natural processed coffee, except that it’s been allowed to rest several times during the drying, which extends the drying time and allows fermentation to extend as well. Anny Ruth says that she’s noticed more complexity to the cup profile through this process.

I tried this coffee a few different ways, and would love to walk ya’ll not only through my brewing process, but also through the taste variances that I found between two very different brewers. 

I first tried this coffee on a Stagg brewer, it’s made by a company called Fellow- if you have a Kalita at home, it’s similar in shape, but has really thick insulated walls that allow the bed to retain more heat while brewing- which I’ve found to improve body and aroma. It makes a really small but delicious cup, perfect for my pour over lovers, but you can totally use a Kalita for a larger sized cup. So I essentially used a flat bottom brewer, with a tool called a Melo drip- it basically looks like a round plastic shower head that you pour water through. Why would I use this? It reduces agitation, which I really enjoy on the flat bottom brewers- giving even more control over your pouring, and I’ve found tons of clarity and sweetness in the coffees. If you’re still with me, I brewed this coffee with a 1:14.5 ratio of coffee to water, using 20 grams of coffee ground medium fine, and 290 ml of water. I used the Melo drip for approximately 80% of my brew- because I find that I still want to bring out more flavor and acidity by increasing agitation at the very end- or the last 20% of my brew. While using the Melo drip, I used water slightly higher in temperature- 208 degrees- and while I used my kettle exclusively I brewed with water that was 205 degrees. The difference was to account for some heat loss as the water passes through the Melo drip. My brew finished in just about 3 minutes. 

How did this brew taste? Starting with aroma, I noticed a pastry crust, buttery and bready, with baking spices, cooked apples, and walnuts. The aroma was intense and had a density to the sweet and floral notes I was experiencing. While the coffee was hot, I tasted raisin, bakers chocolate, and walnut. The body in this temperature was delicate and tea like but not watery. In the middle temperatures that raisin note transformed into ripe plum- clean, and densely sweet with a malic acidity. I notice a delicate white floral in the finish, and the body became more silky in texture, but remained lighter and more delicate. As the coffee cooled even more, that plum acidity and sweetness turned into an apricot. I noticed the return of that raisin note I was enjoying in the beginning, however, it reminded me more of a golden raisin at this phase. Overall, I found this cup to have a really beautiful delicateness about it’s texture, and it was balanced by lighter, but complex sweetness and acidity.

Inspired by this cup, I wanted to see if I could get more intense fruit flavors by bringing out more acidity with a cone shaped brewer. I chose the Chemex, mainly because I wanted to brew enough to share. I was pleased to find that it brought out even more complexity than that first cup. My recipe for this brew was 39 grams of coffee ground medium coarse, and 585 ml of water at 205 degrees for a 1:15 coffee to water ratio. My brew finished up in about 4 minutes, and I did not use the Melo drip, mainly wanting to encourage the natural flow of the cone shaped brewer. 

This time, the aroma reminded me of honey suckle, apple butter, and almond. I absolutely loved how complex the aroma was on this cup. While the cup was hot, I noticed flavors of red apple, roasted peanuts, with a thinner body. As this coffee approached a medium temperature, it opened up to brighter apple flavor, reminding me of my favorite; honey crisp apple. If you’ve not tried a honey crisp apple, please do. If you have, I’m sure you don’t buy any other apple anymore. I also tasted lime, and the body became more tart and juicy. The aftertaste while medium hot was sweet and reminded me of a light brown sugar. As this coffee cooled, the sugary notes became brighter, reminding me of a light colored honey. That honey crisp apple note became more deep, transforming to a juicy pear. Overall, this cup was more crisp and clean than the first, but it had more tart and apple notes rather than the stone fruit notes I was noticing on the Stagg brewer. I’d consider the acidity more balanced in the Stagg brewer, but the sweetness was higher in my Chemex. 

You’ll have to try this complex natural experimental lot from our friends at Loma La Gloria and see for yourself what unique flavors you can bring out in brewing. Enjoy!