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Roast: Medium-Light Roast
Origin: Bolivia
Process: Natural
Varietal: Java
While the overwhelming majority of Bolivia's coffee production comes from the Caranavi Province, the Rodriguez family established the first coffee farms in Samaipata. The subtropical highland area is known for its viticulture, with elevations ranging from 1600-1800 meters above sea level. The Java cultivar is tall with bronze tipped leaves and long pointed seeds, offering a delicate, high quality cup. It is believed to be a selection from an Ethiopian landrace population called "Abysinia" introduced to the island of Java by the Dutch in the early 19th century. This natural process Java lot was sundried on raised beds. We tasted tamarind, mixed berries, and cherry cider: a super clean cup!
Bag Size: 12 oz (340 g)
Roast: Medium-Light Roast
Origin: Bolivia
Elevation: 1600-1800 MASL
Varietal: Java
Process: Natural
Roaster Tasting Notes: Strawberries and Cream, Honeydew, Tangerine.
We Tasted: Tamarind, Mixed Berries, Cherry Cider
Coffees are roasted on Mondays and Thursdays and ship within 3 business days.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn't want to do it.
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duck-rabbit coffee is a roaster based in Cleveland, OH, dedicated to offering some of the world’s most incredible, interesting, rare, and exotic coffees.
We thought Aeropress stood out as a brew method.
Pour-over (Fellow Stagg)
Ratio: 17g coffee to 285g water/1:16.76
Grind: 3 2/3 on Ode (Gen 2)
Water temp: 203
Technique: Pre-rinse filter, bloom with up to twice the dose weight, at 30 seconds pour to total weight of 200g, after that drains pour to final weight of 285g
Brew time: 2:40
Aeropress
Ratio: 18g coffee to 200g water + 20g post brew (220g total water)/1:12.22
Grind: 4 1/3 on Ode (Gen 2)
Water temp: 203
Technique: Inverted, pre-rinse filter, bloom with 50g water and stir (3-5 seconds), at 30 seconds pour to 200g total weight, at 1:15 stir and cap, at 1:45 slight swirl, flip and press, complete press around 2:00, and then add 20g more water to brew.
French Press
Ratio: 24g coffee to 300g water/1:12.5
Grind: 9 on Ode (Gen 2)
Water temp: 203
Technique: Pour to 300g (takes about 30 seconds with an EKG), at 1:30 stir thoroughly (about 12-15 seconds) at 4:30 press and pour
Espresso (Flair 58)
Ratio: 18g coffee to 36g water/1:2
Brew time: 40 seconds
Water temp 203, MID T
echnique: Start with 10 second pre infusion at 3 bars, then ramp up pressure to 5 bars until espresso weighs 36g
