This is a video of ickle production roast from 10 months ago, where we first started with 3 wholesale customers.
Before ickle operates full-time, Thursdays were for ickle roasting, while roasting for full-time job 4 days a week. #goodtimes, I can still remember that cheer feeling when the first 3 bags of ickle were bought by one of the best brewers i know, now a very good friend and a regular wholesale customer.
Thank you for all your support.
Rowena,
ickle roaster
Updated: Apr 25, 2019
This week we're taking you on the coffee roasting journey on our production roasting day.
Production roasting day is the most joyous day of the week for me, especially on the day you get to roast new arrival coffee for the first time. We strategise the roasting plan by the measurements of the moisture and density, the varietal and altitudes, what flavours we want to bring out of this coffee, which we refer to the sample cupping when we decided to purchase that coffee, by the flavours that made us love the coffee.
We want to preserve the most natural flavours of the coffee and respect the hard work of the producers by roasting lightest while develop enough to be brewed in many methods possible. This way we get to showcase optimum flavours of each coffees without too much roast flavours.
This video captured the main processes of our production roasting before the production cupping which we'll find the right time to do it and share with you guys soon.
Hi there it's Rowena here, this week we're roasting three different Colombian Coffee, all different varietal, processing methods and growing regions.
The only common thing apart from being grown in Colombia is the love from first sip I had from cupping these coffee at sample cupping process. These coffees where bought at different times, and different harvest.
Our Colombia El Paraiso is the first 90+ coffee we bought since established in June 2018, which was end of 2018 crop. This coffee was tasting nothing like any coffee I've ever tasted in my entire coffee career. With its interesting processing methods of fermentation, the result in the cup is nothing but super sweet, candy like and strawberry yogurt (I know this sounds weird but it is yoghurty in a very nice way). We are down to last bag of this amazing coffee. We've cupped latest harvest of the exact same coffee from same producer in the hope of buying fresh crop of this delicious goodness but sadly it wasn't quite the same. Fingers crossed for end of 2019 crop for us (>< ).
Colombia Omar Pink Bourbon Natural is another unique one, this is a rare varietal, a mutation of red and yellow bourbon. This coffee has very pronounced yet delicate flavours Jackfruit, passion fruit, oolong tea and honey. We roasted this coffee really light to preserve all the unique flavours and delicateness in the cup. Colombia Oliver Verdugo, caturron varietal, anaerobic fermentation then washed processing. Another rare variety, Caturron has its own unique flavours of herbs and delicate green tea. This particular lot has very delicate jasmine green tea, subtle fruit sweetness like pear, red apple and the classic slated caramel flavour notes of Colombia.
Sound like a lot of Colombia for the season? Good news! We're buying a few more to be released in May. Look out for our very first Geisha (that's how the producer spelled, no arguing here) I'm so excited for May coffee offer! I'll write all about it after my first production roast!!
Happy Brewing, Happy Drinking and Happy Easter Everyone
Love,
Rowena
