Kawa Coffee

Hello, this is Julien with CoffeeReviews, and today we'll be reviewing the Pariso 3 Double Fermentation and Aerobic Process Col And there's the bag right there. And Cava based out of Paris, France. And this is their first time appearing on this channel, and it's also the first time any French coffee roaster has appeared on this channel. But there's a little bit of a backstory behind this coffee, so let me discuss that real quick, as this is a Diego Bermuda's coffee, and we've reviewed a n But when I found out a local coffee shop was going to be carrying Cava's coffees, I went on the Cava's website and took a look at what they were currently offering, and of course the first thing that caught my interest was those Panamanian coffees. But unfortunately, the coffee shop did not bring in those Panamanian coffees. So when I was looking, I decided on what my second or third choices might be, and this is the coffee that definitely caught my interest. It was my top choice outside of those Panamanian coffees for a n So I really wanted to go back and try something that reminded me of those coffees, and this was an absolutely perfect fit for that. So I'm looking forward to discussing this coffee. This right here is day 23. And the recipe I went with was that very standard recipe, a 16 to 1 water to coffee ratio brewed at 205 degrees Fahrenheit through the V60, which is a more medi I did play around with it ever so slightly, but a lot of places suggested lower temperatures, so I saw a lot of 91, 90 degrees Celsius, and higher ratios, so 15 to 1 water to coffee, even lower than that, 7 to 1 water to coffee ratio. So keep that in mind, but I This roast profile, it's a lot European for that roast profile. With those notes out of the way, let's go ahead and start discussing this coffee. All right, day 11, first impression, and yeah, I don't even really know how to describe this. So when you open the bag, it has a wild funkiness. This is one of the most funky coffees I've ever had, and that's exactly what I experienced from that first set of El Pate Yuso coffees I had a n As the best way to describe this funkiness, I've heard people describe it as maybe blue cheese, but for me, it's kind of slightly this moldy fruit. I mean, it has a very fruit characteristic to it, but it just kind of smells And it's there in the whole beans, the grind, and then in the bloom itself, but I must emphasize this, it's not as present in the cup itself. So while it comes out overly funky in every other aspect, it's not there in the taste, but aroma does play a heavy impact in the way you perceive coffee as a whole. It's very heavy on the pineapple juice and the fleshy fruits, so the pineapple juice, we will talk about that a lot throughout this video, so don't need to discuss that too much right now, but yeah, those were the first two things I was getting, and it was an interesting first experience. That's what I'll say for that. Day 13, similar experience to this coffee as it remains super sugary fruit sweet with an overly dominant sweet yet unripened pineapple. So it didn't feel There was a slight bit of this kind of pineapple bitterness, but it was still a very, very sweet pineapple, so I want to emphasize those things. And there was a secondary characteristic, including some strong stone fruits, yet again, definitely the most pronounced secondary characteristic in this cup. Lighter stone fruits for me, I think they have prune listed on here, which would indicate some sort of pl I could see that as well, but that's a little bit more in the finish. We'll discuss that a little later. Day 15, coffee has been pretty consistent to this point. I'm bouncing back and forth between the Chemex and the V60, and what I'm noticing so far is that I get a slight bit more of the stone fruits in the Chemex, but it'still pretty skewed towards these tropical fruits. It's always going to be skewed towards these tropical citric fruits, that pineapple. It's going to be ever present throughout this cup of coffee. Day 17, a slight bit of the funkiness is cooling off, and that's one thing I definitely noticed about this cup was on day 11, the funkiness was wildly absurd, and day 17, we've seen a lot of it kind of settle, dissipate. And in addition to that, there's a little to differentiate between the Chemex and the V60. However, I am noticing a slight bit more sweetness in the V60 and still that ever strong tropical citrus coming from the cup. Day 19, and this is kind of when I noted those huge differences in why settle on the V60 was, it just feels somewhat cleaner in the V60, less funky and more sweet than in the Chemex. And I think the reason for that is because the Chemex does oftentimes accentuate certain things and I think it accentuated what funkiness was coming from this cup of coffee. So you're just experiencing a little bit more of it that way. And it also did bring out a slight bit more of this artificial pineapple taste.