Sassy Scarlet Macaw – Alberto’s Family

Sassy Scarlet Macaw – Alberto’s Family – Single Origin

Scarlet Macaw – Wild Scarlet Macaws feed on fruits, nuts, seeds, flowers and nectar. A little similar to the great taste of this coffee. The Macaw is a huge bird with a wing span up to 90cm..

This is a complex coffee so get yourself ready for this sweet fruit natural combo..

Sassy – Lively, Bold, Sweet and Full of Spirit; Cheeky. It sums up this Coffee

A balanced coffee, but full of flavour and bright acidity, You will love this, Its a quality coffee to be Enjoyed Black or with milk if you choose, I suggest it black as an Espresso or Filter also great as a Cold Brew

PRODUCER Alberto’s family

Region: San Pedro de Poas, Alajuela Costa Rica. (Central Valley)

Farm Hacienda Sonora Estate

Costa Rica, Natural

Altitude: 1,300 masl

Process: Natural,

Varietal: Catimor 51

Aroma/Fragrance: Winey Chocolate notes

Flavours: Rum and Raisin Chocolate, Mango, Molasses, Caramel

 

About Sassy Scarlet

Hacienda Sonora Estate is a century-old coffee farm run by Alberto’s family, which primarily grows coffee and uses alternative processing techniques like Honey and Naturals.

In 1999, with low coffee prices, Alberto invested in a mill to improve quality and became a pioneer in these techniques. His son Diego joined the farm as co-manager in 2011, the farm has over 20 different varietals of plants on 80 hectares of coffee land, and 20+ hectares of forest reserve. It is a popular destination for coffee lovers.

This micro-lot uses the varietal “Catimor 51” which is a highly productive plant with a very high tolerance to rust, the natural drying process used for this micro-lot enhances the various fruit notes that accompany the chocolate and caramel flavours.

The coffee is harvested by meticulous hand-picking, and floaters are separated. Afterwards, it gets taken to drying patios which are very different from common practice, they use a special mix of black tarps and black screens on top of the grass. There is never contact between the coffee and grass, but it helps lower the temperature in the beans and slows down the drying process.

This lot was sundried for 12 days, then it rests for 3 days at the warehouse at 14% moisture content.

Afterwards, it is mechanically dried for better uniformity at temperatures that never exceed 35°C. Once the coffee reaches a humidity of 10.5%, it rests inside the dried cherry for 2 months before it goes through dry milling and sorting. All the sorting is done at Hacienda Sonora, where they have a state-of-the-art dry mill with modern and fine-tune machinery. Commercial Machine or a good home machine

 

Brew ratio of 1:16 to 1:2

Below ratio is 1:17

• 23g of Espresso Grind coffee (fine)
• 40g of espresso liquid (double shot)
• 27 Seconds This means from when you push button / pull lever, until your 39g of espresso liquid is out you my have to adjust your grind to get this right

Home espresso machine..

The Key here is to really slow the flow down if you can adjust the grind, you need to adjust it so you have the oils coming out of the coffee not just dish water.. lol.. if you are manually putting the coffee in the basket try the calculation below

weight in the basket ____ x 1.8 = Espresso shot in grams/ milligrams

eg. 12 x 1.8 = 21.6 grams or milligrams

all this in 27 seconds if you can but really depends on your machine set up you have.

French press filter coffee – i feel this is a rough guide as it’s all about your personal taste.. if it’s to strong just ad more water.

• 16g coarse grid coffee
• 240g 94 degree hot water

check on a facebook page for live demos on all methods, and if you want a fresh live demo just ask us through messenger or email