(upbeat drum music)
(jazzy piano music)
- Hello everyone, my name is Ben,
and I'm gonna brew some
coffee with you today.
Today we are going to brew
a coffee called Colasay,
and before I tell you
more about this coffee,
I'm gonna get started on my actual brew.
I've got 30 grams of
freshly ground coffee,
freshly grown Colasay that I'm gonna add
to my Bonmac Brewer here,
and I'm gonna add 500
grams of water to it,
but first I'm gonna bloom it a little bit.
So this coffee, we are very
excited about this coffee
because this is the first
year that we've had it.
It is from an area of Peru called Jaén
which is a province.
There are 12 districts in Jaén,
one of which is called Colasay,
and that, of course, is where
the name of this coffee comes from.
The area of Colasay, that
district, has been known
to have decent coffee
for probably the last...
since the 90s or so, last 20 years.
But, before that, it was really just
a lot of sugarcane, staple
food crops, things like that.
But since the 90s, they've
been starting to grow coffee.
The coffee that they've been growing
has really good altitude and varieties,
but they haven't necessarily
had the resources...
That coffee's been sold,
blended together, put into like
a commodity type blend, nothing
super amazing or notable.
However, one of our exporting
partners, in Northern Peru,
call Origin Coffee Lab,
started tasting coffees from
this community in around 2017,
and a couple different
producers specifically,
they were really into.
Thought it was a really kind
of unique flavor profile.
So, they got this coffee
from these few producers,
the neighbors found out,
and now more and more folks
are bringing their coffee
to Origin Coffee Lab
from this community specifically.
Kyle, from our coffee department there,
visited very recently
and got to taste some
of the coffees from this community.
They are really delicious
and really excited.
This particular lot of coffee,
that we have from Colasay this year,
is made up of 40 different members,
or 40 different producers,
that are in the district
of Colasay.
For those of you that like
variety and altitude information,
this coffee is grown at
an altitude between 1800
and 2100 meters which
is really great altitude
for coffee growing.
It is also got some good
varieties that they grow
in this area.
This lot specifically,
is made up of Caturra,
both red and yellow types.
Caturra usually grows, ripens to be red,
but there's also a type of
Caturra that ripens to yellow,
so both of that's in there
as well as Bourbon and Typica
and Catimor, all of which
are solid varieties.
So, now that this coffee
is about done dripping out,
I am very excited to taste it.
The notes that we have for this coffee
are grape, apricot and milk chocolate.
So let's see how that
compares to this brew
that we actually did.
(mellow piano music)
Smells really nice.
Can even smell the
grape just in the aroma.
(slurps)
(slurps)
Man, that was a good coffee.
It is super juicy.
I think is probably the
best way to talk about
the body of this coffee.
It's almost like, not
from a flavor standpoint,
but from a quality standpoint,
it's almost like fruit punch.
It's just so juicy and really nice.
The acidity is also really well balanced.
This is very kind of clear acidity.
It's not super high to me,
but it works really well with
the juicy body of this
coffee, and I'm very into it.
It's a very chuggable coffee.
(slurps)
As far as flavors go, I think grape
is certainly very dead on.
Definitely stunk for apricot, absolutely.
The fruit in general is kind
of very much on the front part
of the palate for me, and
then as the coffee sits
in my mouth a little bit,
I definitely get more
of that milk chocolate,
chocolate kind of flavor,
and it's very nice.
This might actually be my
favorite coffee of the moment.
This is really good.
(slurps)
So yeah, we are really
big fans of this coffee.
We're super excited to
work with this community,
and Origin Coffee Lab to
work with the producers
in this area.
Super excited for the future.
If this is our first year,
the future years hold
a lot of promise.
I personally can't wait.
I think it's gonna be awesome.
Thanks for watching and hanging out,
and we'll see you next time.
(mellow piano music)
