KaffeBox September 18 Box – Vertical Coffee Roasters – Argote Colombia

Part 1 for KaffeBox September 18 Box, in this post I’ll only write about the Colombian coffee Argote from the coffee roastery Vertical Coffee RoastersIn the previous post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

At my cupping of  Vertical Coffee Roasters  – Argote Colombia, it was quite easy to find most of the notes described on the bag of the coffee (Apricots, oranges, caramel & juicy body). The coffee doesn’t have that light roast that we in Sweden and Denmark are famous for. However it’s a mix of what we Scandinavians roast like, I think it’s comparable with Norwegian roast, Lippe & Nord Brenneri for example. I would also like to know how good this coffee would be with “fika”. I tried it with a dark chocolate with sea salt.

I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not.  A typical match, I think it’s because that the Colombian coffee was a bit more than light roast which made it better together with cookies and chocolates.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

 

Cupping notes:
Sweet fruitiness from orange and apricot with a nice body.

Information and recipe for the coffee:

Origin: Colombia
Variety:  Caturra
Farm: Argote Family Farm
Region: Nariño
Process: Washed
Altitude: 1 950 – 2 000 meters above sea level.

Pour Over:

17 g coffee (grind setting 18F at Baratza Sette 270, medium)
225 g filtered water
40 g blooming 30 seconds
92 degrees Celsius

1) 40g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 115 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 55 seconds
3) 110 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minute and 10 seconds.

 

Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.

 

Review: In Fridays post, I wrote that my expectation was the following:

“This honestly sounds like a fantastic coffee, I’ve missed a good Colombian coffee a while not and this one sounds like it would be good enough. I think this is enough to summarize my expectation, it will be a sweet Colombian this time!”

A Colombian coffee indeed! The coffee is very good and belongs to a level of roast that I would believe belongs between light roast and medium roast. I think that the roast actually makes it perfect for an “everyday coffee”, to food, to breakfast and also with cookies.

Vertical Coffee Roasters from Switzerland has a different design, it’s not common with bags of coffee with winter sports design or even sport at all. So when I saw a snowboard on the picture I noticed that it has been snowing outside so I ran out and took some pictures before the snow melted. And rightly so, because it was all water two hours later.

If you have an Espro and a Pour-Over… What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes.

I’m going to quote what I wrote another time, as it applies in this situation as well:

“Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. The coffee is good and loyal to the coffee drinker, it goes great as a cup of love every day!”

Vertical Coffee Roasters has impressed me and I have to say that this coffee is one of the better coffees I’ve reviewed for a while!

 

The chocolate I ate was a dark chocolate with sea salt.

Rating: 7.0/10

The rating is only based on taste and quality and is not based on price.

If you want to buy your very own KaffeBox and go through my recipes and reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!

 

 

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