Here's how we brewed this pride exclusive from our neighbors at Equator Coffees. It’s a wild, expressive, and juicy stunner from Colombia.
Producer Jairo Arcilo has been experimenting with alternative fermentation methods to impart unique flavor profiles in his coffees. This lot was anaerobically fermented with lychees and wine yeast, then dried with trace amounts of fruit left on, classifying it as a honey process. We tasted mango, lychee, candied tropical fruit, pink florals, tamarind candy, Sunny-D, a juicy mouthfeel, and a sweet tangerine acidity.
🌎 Origin: Quindio, Colombia
🍯 Process: Honey
🔬 Variety: Castillo
⛰️ Elevation: 1,423 - 1,501 MASL
🔥 Roast: Medium-Light
Brew Recipe for Colombia Santa Monica Lychee Macerated
Using Stagg X Dripper
Ingredients:
20.5g of Santa Monica Lychee Macerated
350g of water
201°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 20.5g of coffee beans and grind them on a medium-fine setting. We used setting 3.2 on Ode with SSP Burr / 2.2 on Ode with Gen 2 Burrs, which is about 1.1 - 1.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 2.1 and 3.1 - and note that the inner ring was set to -4 at 2 for us.
2. Heat water and rinse the filter
Heat water to 201°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow 35 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, pour to 350g, and agitate with 5 gentle swirls once the water drains about halfway. The total brew time varies, but we’re aiming for between 3:00 - 3:30 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of lychee, pink florals, and candied tropical fruit.
Using Origami Dripper by the Equator Team
Ingredients:
30g of Santa Monica Lychee Macerated
510g of water
202-203°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 30g of coffee beans and grind them on a medium-fine setting. We used setting 4 on Ode with SSP Burr / 3 on Ode with Gen 2 Burrs, which is about 2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 2.3 and 4 - and note that the inner ring was set to -4 at 2 for us!
2. Heat water and rinse the filter
Heat water to 202-203°F and rinse your filter before putting your coffee grounds in.
3. Bloom at 75g for 45 seconds
4. Pour in two more heavy pour stages
Continue pouring in 2 more stages, each just over 200g.
4. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of lychee, pink florals, and candied tropical fruit.
Flash Iced Using Stagg X Dripper
Ingredients:
20g of Santa Monica Lychee Macerated
200g of water
150g of ice
201°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 20g of coffee beans and grind them on a medium-fine setting. We used setting 3.2 on Ode with SSP Burr / 2.2 on Ode with Gen 2 Burrs, which is about 1.1 - 1.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 2.1 and 3.1 - and note that the inner ring was set to -4 at 2 for us!
2. Heat water and rinse the filter
Heat water to 201°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow 35 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 100g; then when the water is approximately 0.5 in above the bed of grounds, agitate with 5 gentle swirls, and pour to 200g; once water drains halfway agitate with 5-10 gentle swirls. The total brew time varies.
5. Decant into your favorite mug and enjoy!
Make sure to swirl the coffee around with the ice so it gets super chilled!
Espresso
Ingredients:
19g of the same coffee
40g of water at 200 - 202°F
1:2.1 ratio
60 second pull time
Steps
1. Measure and grind coffee
Measure out 19g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200 - 202°F.
4. Grind your coffee
We suggest a total pull time of 28 - 32 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars for 28 - 32 seconds.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro