Specialty coffee shop in Cedar Crest, NM. Serving Coava Coffee, loose leaf tea from NM Tea Co., and herbal teas from Nepantla Farms.
Specialty coffee shop serving high quality espresso, coffee and loose leaf teas.
If you're It's day 942 of isolation. I'm bored. Let's make coffee. Today I'm brewing up Altos from Le Cabre Coffee Roasters in Arhous, Denmark. Altos is a naturally processed coffee from the Tarrasso region of Costa Rica. Producio Mauricio Vindes Farms sits at 1,800 meters above sea level. Its climate and rich volcanic soil make for some of the best growing conditions in the country. The Catwai beans are harvested and fermented on raised beds for 21 days, being carefully inspected and rotated until they reach a moisture content below 20%. This process allows for deeper and more complex flavor development, and the box is pretty. The beans look a little darker than I expected, but there's no hint of roast or burn. It smells beautifully of 70% dark chocolate and roasted hazelnuts with this jammy fruit sweetness cutting through. Alright, let's brew. I'm going to be brewing on my Hario V60 using the recommended recipe on Le Cabre's website. First set my kettle to 96 degrees Celsius. Grind 14. 5 grams of Altos at a medi Rinse filter, discard the water, and zero out my scale. First bloom, slowly pour 60 grams of water in concentric circles, making sure to fully saturate the beans. At 45 seconds, we'll slowly pour 55 grams. At 1 minute and 30 seconds, we'll add another 55 grams, and at 2 minutes 15, we'll pour the final 40 grams for a total of 210 grams. The water should drain through at the 3. 5 minute mark. First set is sweet and heavy, exceptionally clean, silky dark chocolate, roasted hazelnuts, and blueberry jam. It kind of vacillates between a Ferrero Rocher and those Brookside blueberry chocolate things, and as it cools, more acidity cuts through. Gorgeous.