Harvest House Blend - Chocolate * Caramel * Fruity

$16.00
$16.00
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Sweet and savory with notes of semi-sweet chocolate chips, caramel, and hints of fruit with mild acidity and creamy body.  Roasted longer and a bit darker than usual for us in order to enhance sweetness and body. Currently a 60:40 blend of our regional select Colombian offering to provide balance and a backbone of sweetness with a natural process Ethiopian coffee to add subtle fruit flavors and complexity. When brewed cold, the chocolatey notes and sweetness are greatly enhanced in the cup. 

How we're brewing it- 

We developed this blend for cold brew but it also tastes fantastic when brewed hot. For a cold brew concentrate start with a 1:8 ratio and a steeping time of 24 hours at room temperature. You can always steep longer for a stronger brew or dilute as needed to reach your desired strength.

For drip coffee, we're enjoying a coffee to water ratio of 1:16 - lower the ratio to 1:15 for stronger brews and increase the ratio up to 1:18 for a more delicate cup. 

My espresso shots have been very tasty at wide extraction range. I suggest starting with a 1:2 ratio in about 20-25 seconds and adjusting by taste from there. My favorite shot was 20 grams in and 42 grams out in 21 seconds. This shot was very fragrant and sweet with notes of marzipan, caramel, dark chocolate and pear with a long bittersweet finish. For more on espresso brewing tips and tricks check out my blog post on the topic here
Brew Guide

Coffee: 25g
Water: 400g at 200°F

GRIND
600um
Ground medium/medium fine

BREW
0:00 bloom 50g
0:30 break, pour up to 160g
0:45 spiral pour up to 220g
1:05 spiral pour up to 280g
1:30 spiral pour up to 340g
2:00 spiral pour to 400g
Drain 3:00-3:30

Details

Pre Roast Blend:
60% Colombia Huila - Washed
40% Ethiopia Yirgacheffe - Natural

Farm Notes

The Colombian component in this blend is from Cafe Imports' Regional Select program:

"The Regional Select program was created to highlight the unique profiles we have found that are inherent to various microclimates in many of the countries from which we source green coffee. Local variables like wind patterns, soil quality, sunlight, elevation, and other environmental influencers have much to do with the common characteristics that separate, say, a Northern Colombian from a Southern Colombian coffee, just as they inform the differences between a Colombian and a Kenyan." - Cafe Imports

The Ethiopian component in the blend is from the Gelana Abaya washing station near the village of Asgori located in the district of Abaya which is part of the greater Yirgacheffe region.

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.

Processing Method

Contains both washed and natural processed coffees.

Variety

Castillo & Heirloom Ethiopian Varietals

Region

Huila, Colombia and Yirgacheffe, Ethiopia

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