Oopsie Washed Gesha Blend - Sufaypata x El Roble

Description

Origin: Colombia + Peru Farmers: Rosa Domingues Ramos + Dionel Chilito Varietal: Gesha Processing: Washed Profile: Lemon zest, brown sugar, spices About the coffee: This is a 25%/75% pre-blend of the (respectively) Sufaypata Washed Gesha and El Roble Washed Gesha. Roaster's notes: This was not intended — this is an "oopsie" blend. I lagged on putting beans in the hopper while roasting the Peru lot, so some didn't get dropped in. Then, when I began the next roast (El Roble), the remaining Sufaypata fell in and roasted with the El Roble lot. But couldn't you tell from the weight loss of the Peru that something went wrong? Yeah... I assumed my 30% weight loss was a skill issue. Obviously that signal should've told me that maybe I didn't roast the entire 3kg batch. Then the next batch roasted very slowly and somehow gained weight. But the result is an interesting blend. You can taste the complexities of both, and it's... quite nice. Because both coffees are similar in profile, this blend is less polarizing. You get the contrast of the lemon (from El Roble), the depth of the spices (from Sufaypata), with the texture (from El Roble). Anyways, really fun "ooopsie" experiment. Brewing Notes: V60 Water temp: 90-93C+ Brew recipe: 0. 18g grounds a tad coarser 1. 60mL bloom (for 40 seconds) 2. 60mL second bloom (until water drains) 3. pour to 300mL -- apply light swirls if grounds are sticking to brewer sides Push. Rest notes: I'd rest it 6 weeks+. Or even more. Today is 03/22, and I've been drinking a 02/07 roast, and my god it's good. The orange hues are super pronounced, but the finish is clean purple fruit acidity. I hate to say it (since there are more $$ coffees), but I wake up excited to drink this coffee. Additional Notes: Learn more about how we price our coffee here.