Hacienda Copey Itadaki Anaerobic Geisha #128
Josh’s notes:
Our first domestic roaster offering from right in our backyard of Brooklyn. Brian from thoughtfulcoffee has been honing his roasting skills for the past few years and making waves with his coffee club boxes. He has developed a loyal following in the local NYC coffee community and is a fellow seasoned veteran of the school of roasting out of the fucking apartment window. (Thankfully, neither of us do this anymore.) Unlike me, Brian has a gift for roasting, which I am jealous of. Or perhaps he is just more patient than I am, because his roasts are always incredibly -ahem- thoughtful in their flavor profiles; consistently bringing out clarity and taming the funk of heavily processed coffees. It’s almost as if he’s editing flavor notes- rejecting unfavorable tastes and underlining the good. I would call this “balanced funk” his signature style. With razor sharp accuracy and persistence, you can count on Brian to bring out a coffee’s absolute best qualities.
Lucienne selected this lot of Geisha from Hacienda Copey as it stood out from his other offerings for being forgiving in the brew and generally unfinicky (I hate finicky coffees). Especially after a bit of rest (~2ish weeks), a big beautiful raisin note comes forth right from the bag, and carries through into the brew. This raisin note morphs into a wine-y like acidity but critically remains light and fun to drink with a beautiful wine-like astringency, made even more clear through an ultra clean cup and that infinitely black background. It also cools incredibly well for you slow coffee drinkers.
Interesting note: I have sampled the same coffee through Glitch (which we rejected) and actually prefer Brian’s rendition.
thoughtfulcoffee’s notes:
“The cherries from the were anaerobically fermented in cool stainless tanks for 20 days. The cherries were then dried on African beds for 9 days to finish the process. This is a very well-done high funk coffee. It has a clean finish, but isn't too tart-y.”
Roast:
Roasted Light by our friend Brian at thoughtfulcoffee in Brooklyn, New York.
Josh’s notes:
Our first domestic roaster offering from right in our backyard of Brooklyn. Brian from thoughtfulcoffee has been honing his roasting skills for the past few years and making waves with his coffee club boxes. He has developed a loyal following in the local NYC coffee community and is a fellow seasoned veteran of the school of roasting out of the fucking apartment window. (Thankfully, neither of us do this anymore.) Unlike me, Brian has a gift for roasting, which I am jealous of. Or perhaps he is just more patient than I am, because his roasts are always incredibly -ahem- thoughtful in their flavor profiles; consistently bringing out clarity and taming the funk of heavily processed coffees. It’s almost as if he’s editing flavor notes- rejecting unfavorable tastes and underlining the good. I would call this “balanced funk” his signature style. With razor sharp accuracy and persistence, you can count on Brian to bring out a coffee’s absolute best qualities.
Lucienne selected this lot of Geisha from Hacienda Copey as it stood out from his other offerings for being forgiving in the brew and generally unfinicky (I hate finicky coffees). Especially after a bit of rest (~2ish weeks), a big beautiful raisin note comes forth right from the bag, and carries through into the brew. This raisin note morphs into a wine-y like acidity but critically remains light and fun to drink with a beautiful wine-like astringency, made even more clear through an ultra clean cup and that infinitely black background. It also cools incredibly well for you slow coffee drinkers.
Interesting note: I have sampled the same coffee through Glitch (which we rejected) and actually prefer Brian’s rendition.
thoughtfulcoffee’s notes:
“The cherries from the were anaerobically fermented in cool stainless tanks for 20 days. The cherries were then dried on African beds for 9 days to finish the process. This is a very well-done high funk coffee. It has a clean finish, but isn't too tart-y.”
Roast:
Roasted Light by our friend Brian at thoughtfulcoffee in Brooklyn, New York.
Josh’s notes:
Our first domestic roaster offering from right in our backyard of Brooklyn. Brian from thoughtfulcoffee has been honing his roasting skills for the past few years and making waves with his coffee club boxes. He has developed a loyal following in the local NYC coffee community and is a fellow seasoned veteran of the school of roasting out of the fucking apartment window. (Thankfully, neither of us do this anymore.) Unlike me, Brian has a gift for roasting, which I am jealous of. Or perhaps he is just more patient than I am, because his roasts are always incredibly -ahem- thoughtful in their flavor profiles; consistently bringing out clarity and taming the funk of heavily processed coffees. It’s almost as if he’s editing flavor notes- rejecting unfavorable tastes and underlining the good. I would call this “balanced funk” his signature style. With razor sharp accuracy and persistence, you can count on Brian to bring out a coffee’s absolute best qualities.
Lucienne selected this lot of Geisha from Hacienda Copey as it stood out from his other offerings for being forgiving in the brew and generally unfinicky (I hate finicky coffees). Especially after a bit of rest (~2ish weeks), a big beautiful raisin note comes forth right from the bag, and carries through into the brew. This raisin note morphs into a wine-y like acidity but critically remains light and fun to drink with a beautiful wine-like astringency, made even more clear through an ultra clean cup and that infinitely black background. It also cools incredibly well for you slow coffee drinkers.
Interesting note: I have sampled the same coffee through Glitch (which we rejected) and actually prefer Brian’s rendition.
thoughtfulcoffee’s notes:
“The cherries from the were anaerobically fermented in cool stainless tanks for 20 days. The cherries were then dried on African beds for 9 days to finish the process. This is a very well-done high funk coffee. It has a clean finish, but isn't too tart-y.”
Roast:
Roasted Light by our friend Brian at thoughtfulcoffee in Brooklyn, New York.