Sugarplum Cracker Edition

Sugarplum Cracker Edition

$23.00 was

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TASTE:

Apricot & candied citrus panettone

ORIGINS:

Blue Ayarza Vinoso Guatemala

Chelichele Ethiopia

ONE MORE THING:

We’re cracking into the summer holiday season with this year’s edition of Sugarplum. And, what a crazy year it’s been! So, we wanted this coffee to be one that brings everyone and anyone together. We’ve worked hard to make sure this edition delivers sparkling candied fruits and sweet syrupy body, along with being great on all methods, however you drink it - it’s the perfect coffee to match the explosive excitement of being together again. We’ve left the dud gifts to the cracker. 

SUITED TO:

Summer cold brew, Christmas Morning ’spros, French Press for the whole Fam

MORE ON THESE ORIGINS:

Blue Ayarza Vinoso, GUATEMALA 

PROCESS:

 

Washed 
ORIGIN:

Ayarza, Santa Rosa 

ONE MORE THING:

 

This coffee is from a new wet mill in the region of Ayarza, named for the legendary Laguna de Ayarza, which was formed around 20,000 years ago by two volcanos that collapsed and formed this crater lake. The mill processes coffee from around the rich volcanic soil region utilising many different processing styles. This “vinoso” approach is achieved by monitoring the coffee through a closely controlled extended fermentation resulting in juicy, winey flavours.  

 

 

Chelichele, ETHIOPIA

PROCESS:

Anaerobic

ORIGIN:

Oromia Region

ONE MORE THING:

The process is to ‘ferment’ the coffee in a fully sealed and oxygen deprived bag. First, the cherries are collected and separated, only the best fully ripe cherries are selected and tightly packed into special polypropylene bags. Oxygen is removed from the bags by sucking the air with vacuum machine. After around 18-24 hours the fermentation process will start and a build-up of CO2 gasses in the bag will occur. Typically, the cherries will be fermented for 4-5 days in the bags allowing the mucilage a long contact time with the coffee seed and the flavours of the sweet fruit to impart on the coffee. When the process is complete, the bright red cherry colour has charged to yellow tones. Once carefully removed from the tank, the coffee is dried slowly for 15-18 days on drying beds in the full sun. The reduction of oxygen and fruit contact time can be varied to produce different cup profiles.

 


BREW METHODS:

For the espresso dial inners out there (Luv yas) 

DOSE: 20g
YIELD: 56g
TIME: 25 sec


And here you go filter fiends

V60: 15g / 250g / 3 mins / 92°

Batch: 60 g/L or 72g / 1.2L

N.B. Created on commercial equipment but will translate for quality home equipment. Questions? info@singleo.com.au