Let us introduce you to another coffee that has found a permanent place in our hearts – Corazon de Jesus.
The Farm / Processing station:
This coffee was cultivated at Finca El Salitre by Johnny Alvarado Abarca and processed at his family’s micromill, Corazon de Jesus. The micromill was founded by the Alvarado Fonseca family in 2015 and has made significant improvements since opening. They’ve even placed some of their coffees in the Cup of Excellence finals. The mill processes a range of methods including Fully washed, Natural, Honey and a variety of anaerobic processes.
Variety:
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Caturra has a mutation in one gene that causes the plant to grow smaller (called dwarf/compact). After the discovery of Caturra, selection was carried out at the Instituto Agronomico (IAC) in Brazil from 1937. The breeders were interested in the small size of the variety, which allows the plants to be placed closer together, and in its closely spaced secondary branches, which allow more fruit to be produced in the same space. For decades it was one of the most economically important coffees in Central America, so much so that it was often used (and sometimes still is) as a ‘benchmark’ against which new varieties are tested. The only disadvantage of this variety is that it is susceptible to disease, especially coffee leaf rust. It is similar to Bourbon in sweetness, balanced and slightly citrusy.
Processing:
Cherry is selectively handpicked and ripe, red cherry is delivered to the Corazon de Jesus micromill. Cherry is laid to dry on raised beds and is raked frequently to ensure even drying. It takes approximately 10 to 20 days for cherry to dry. Once dry, cherry rests for approximately 2 months before being dry milled and prepared for export.
Our baristas notes:
A very pure coffee. The natural procces in the coffee creates a chocolate sweetness that is balanced and dominant at all temperatures. Grinding needs to be a bit finer than we are used to with natural coffees from Central America. At overall the coffee is more suited to higher rather than lower steeping temperatures.
After drinking at higher temperatures the coffee is very sweet and the fruitiness almost completely disappears. As it cools down a subtle fruitiness similar to dried fruit comes out. At all temperatures there is a pleasant taste of chocolate and caramel while at cooler temperatures the sweetness of dried dates and stone fruit emerges. At all temperatures the coffee has a medium body and lower acidity.
Recommended recipe on V60:
94 °C water
300ml water
20g coffee
630 micron grind (21 clicks per comandante)
0:00 40ml water
0:35 100 ml water
1:10 80ml water
1:50 80 ml water
total time around 2:50
