How to POUR OVER by ickle coffee

Recommended recipe for medium light to light roast pour over brew

water temp : 95-98°c

ratio : 16.5g water : 1g coffee

1 cup : 15g coffee : 250g water

brew time : 2:30-3:00 minutes

-grind coffee course-ish

-first pour 20-30g to cover all coffee surface and wait 30 seconds

-second pour aiming to pour to 140g at 0:55-1:00 minute

-final pour start at 1:10-1:20 minute aiming to reach 250g at 1:55-2:15 minute

*between pours make sure the the water doesn't dry up completely, pour before you see the coffee show on the surface of the water

-the brew finishes at 2:40- 3:00 minutes

try pouring as steadily as possible and try avoid water pouring direct on filter paper as it could bypass to the bottom without contacting with coffee

Adjustments of the temperatures, brew time or grind size depend on variables such as thickness of paper filter, uniformity of grind size, sizes of holes of the dripper cone etc., if the brew tastes heavier than expected even though the recipe was on point try a longer water to coffee ratio (17-17.5g of water to 1g of coffee)

*ickle tip of the day* the higher the altitudes the finer you should grind the coffee, as higher altitudes usually produce denser coffee.

Happy Brewing

Colombia Gesha Honey Finca La Estrella Produced by Jairo Ivan Lopez

Country : Colombia

Region : Pijao, Quindio

Farm : Finca La Estrella

Farmer : Jairo Ivan Lopez

Variety : 100% Gesha

Process : Honey

This coffee is grown by Finca La Estrella, Managed and owned by Jairo Ivan Lopez.

La Estrella is a family coffee farm located in Pijao, Quindio, 20km away from Armenia, which is part of the coffee triangle ( the coffee triangle used to be the area with higher coffee production in the 2000s) the coffee plantation of 13,000 coffee tree passed from generation to generation. The Volcanic soil and high altitudes with warm days and cold nights are the perfect growing conditions for outstanding coffee.

Jairo was a civil engineer in Quindio. He planted Gesha in two different farms in Quindio and Java in Beunevista. After he tasted the Natural Gesha from Panama, Jiro devoted the rest of his life to specialty coffee. He continually working on improving the drying and fermentation process and only strictly picking the ripest cherries. The results have continued to improve year after year.

This 100% Gesha honey lot was processed by La Pradera washing station. La pradera features four large concrete patios with sliding roofs, providing the ability to control the weather and the amount of heat the coffee has to absorb daily. The initial drying stage takes place on these patios, and the second stage on the raised beds. Towards the end, the lots are moved to a higher beds to reach the desired moisture content.

When I cupped the sample roast of this coffee, I was blown away by the very sweet but so much delicate flavours of ripe yellow flesh fruits with a gentle acidity. We managed to secure the very last 12kg vacuum sealed block. This coffee will be roasted for filter brew especially. To capture all the beautiful floral aromas, the gentle acidity and all tropical fruit notes. The coffee comes 180 grams in each bag,we recommend to start brewing at 7 days after roast. If possible, brew them at 7, 14 and 21 days after roast to taste all the different tasting notes and the slight change of acidity and body at different ageing. This particular roast will be perfect for both immersion and drip brews.

We also make a nice little A3 poster for all you Geisha lovers and as a thank you gift from us for your support.

Recommend recipes:

V60

15g : 250g , 2.45 minutes - 3.15 minutes, 96 degrees filter water

(adjust grind size to match the brew time)

Clever coffee dripper

12g : 200g , 2 minutes steep time, 1.20-1.40 minutes drain time, 96 degrees filter water

(adjust grind size to achieve the drain time)

Plunger

15g : 250g, time 3 minutes then plunge, 96 degrees filter water

(course grind, stir gently after water is poured)

Enjoy brewing :)

Rowena of ickle

Colombia Nelson Hurtado

Roaster at work

Colombia Nelson Hurtado

Natural Yellow Caturra

Nelson has picked coffee for a living as long as he can remember, he used to travel around Antioquia aiming to work with the most productive farms in order to be able to pick more cherries to increase the amount of kg he gets paid for.

Nelson arrived in Gaitana in early 2000s to work as a picker and five years ago with his savings, he was able to purchase his own farm.

Nelson is enchanted with the animals living in the region, especially birds. He enjoys looking after the birds that daily visit his farm and looking after the trees. He believes the more tree he grows the more birds will visit his farm.

This yellow caturra natural lot was picked following a strict ripeness criteria, later fermented for 40 hours in grain pro bags, afterwards cherries were then hand sorted floated and placed on raised beds until the ideal moisture content was achieved.

This coffee has a sophisticated aroma and coated mouthfeel with prune like sweetness with winey after taste.

Country : Colombia

Region : Gainania, Tolima

Farmer : Nelson Hurtado

Varietal : Yellow Caturra

Process : Natural

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