Here's how we brewed this fruit-forward coffee was exclusively sourced for Fellow from a tiny farm in Guatemala by Berkeley’s Whiptail Coffee.
Santi Marisol Juan Ramirez is a member of the Jovemcafe women’s group, which supports women who own small farms in remote parts of Huehuetenango. Santi processes her coffee herself, using a manual de-pulper at her family’s wet mill, and Whiptail purchased her entire harvest for this Drop. We tasted rose, pineapple, watermelon, strawberry water, and yellow peach.
🌎 Origin: Huehuetenango, Guatemala
💦 Process: Washed
🔬 Variety: Caturra, Bourbon
⛰️ Elevation: 1,500 - 1,700 MASL
🔥 Roast: Light
Brew Recipe for Satchibal Santi Marisol Juan Ramirez
Using Stagg X Dripper
Ingredients:
20.5g of Satchibal
350g of water
197°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 20.5g of coffee beans and grind them on a medium-coarse setting. We used setting 8 on Ode with SSP Burr / 7 on Ode with Gen 2 Burrs, which is about 6 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 7 and 8 - and note that the inner ring was set to 0 at 7 for us!
2. Heat water and rinse the filter
Heat water to 197°F and rinse your filter before putting your coffee grounds in.
3. Pour 60g water for the bloom
Fully saturate your coffee grounds with 60g of water, and allow about 30 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, agitate with 5 gentle swirls, then pour to 250g; once water drains halfway, pour to 350g. The total brew time varies, but we’re aiming for between 2:30 - 3:30 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of rose, pineapple, watermelon, and yellow peach.
Espresso
Ingredients:
18g of the same coffee
40g of water at 200°F
1:2.2 ratio
28 - 32 second pull time
Steps
1. Measure and grind coffee
Measure out 18g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°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