CARLOS RIVAS: OUR NEWEST SINGLE ORIGIN FILTER COFFEE, WITH PEACH, MANGO, AND VANILLA NOTES
We are excited to introduce you to our single origin filter from Guatemala - Carlos Rivas.
About the coffee
This high-quality coffee, with a deep and complex flavour profile is the product of a non-traditional form of coffee processing at La Unión Coffee Farm in the Huehuetenango region of Guatemala. This coffee is produced by Carlos Rivas in collaboration with PECA, which is a coffee growers’ education program run by our supplier, Caravela. Their approach to coffee processing represents a significant departure from traditional coffee processing carried out across Guatemala.
Notably, their process focuses on extended fermentation times, where the ripe coffee cherries of the Pacamara variety, are first sun-dried and fermented for 12 hours, and subsequently fermented for a further 20 hours in water. This approach represents a significant change to the traditional form of processing carried out by producers all over Guatemala, and has resulted in a coffee of outstanding quality and complexity. This lot reflects and highlights the sweet and fruity profile directly resulting from innovation on the farm level and strong, collaborative teamwork between PECA and producers.
Through this experimentation with extended fermentation times, this has produced a coffee brimming with juicy stewed fruit notes, notably peach and mango, and a delightful sweetly spiced aftertaste of vanilla. These flavours combine to create a unique coffee experience, almost as if you’re eating a peach pavlova or panna cotta with fresh mango.
To buy your Carlos Rivas, click here.
The perfect brew of Carlos Rivas - recipe for 2 people
You will need: 30g Carlos Rivas coffee, 500ml water (in total) heated to 96C (or 1 minute off boil if using a normal kettle), scales, brewing vessel (V60), filter paper, decanter, and a timer.
Step 1: Weigh out the coffee beans (30g) whilst heating the water or kettle.
Step 2: Get your filter ready and place it into your brewing vessel. Place the vessel on top of your decanter or jug.
Step 3: This step is optional. Pre-heat the brewing vessel and decanter by rinsing out your filter paper with hot water. This is beneficial because: (1) when brewing the coffee, the vessel stays hot; (2) if the decanter is hot, the coffee will stay hot for longer; and (3) this will rinse out any paper taste from the filter paper.
Step 4: Grind the coffee on a medium grind setting. Put the ground coffee in the brewing vessel.
Step 5: Start the timer as soon as you start pouring the water. Pour 60ml of the water over the grind, give the vessel a swirl (to ensure all the grind is wet). At this stage lots of carbon dioxide is being released by the coffee. After 30 seconds, pour 200ml of water in circles over the grind so that 260ml of water is in the vessel in total. Pro tip: you can tap down the vessel on the decanter to get rid of any air bubbles.
Step 6: Wait until the timer has reached 1 minute 45 seconds, until the water has just reached the grind. Then pour the rest of the water in circles (nice and evenly), until it reaches 500ml in total. Ideally, the water will reach the top of the brewing vessel. Tap the vessel down again on the decanter, and give it a gentle swirl. Now, we wait.
Step 7: The total draw time should be about 3 minutes 30 seconds to 4 minutes. Look for a nice even bed of coffee once the water has filtered through. This means you have had a good and even extraction.
Step 8: Enjoy your brew of Carlos Rivas!
