Today is day number 21 of the Kaffebox Advent Calendar.
Today we're brewing El Placer, which is by Sebastian Ramirez.
It's a Colombian pink bourbon that has been co-fermented.
The co-ferment seems to be just pretty generic red fruits.
I didn't see anything specified, It's a 2025 harvest, 17-1900 meters above sea level, roasted by Jakku.
Brew recipe
- It was five 50 gram pours, a ratio of 15/250, and 92 C, 700 to 800 microns.
- We hit the total brew time was 2:35.
- They said total brew time should be 2:30.
- So I should probably go a drop coarser or leave out the swirl at the end.
Aroma and temperature thoughts
It does smell very, very, very intense.
I might actually want to go down to like 89 degrees.
I'm this guy,but we shall see how it tastes.
The initial aroma on this is crazy, like a co-ferment.
It's just super vibrant and sweet, but is a bit over the top.
So in terms of strength, this is like a 12 out of 10, but I'm going to give it a 9.5 out of 10 on the aroma, just because it's kind of wacky.
But I think dropping to 89 will help with that.
So we'll see if we brew it again.
And now we're going to wait and let it cool down and see how it tastes.
Dog test
Well, I drink my coffee in front of my dog almost every day, probably every single day,and today she came over and wanted to sniff what was in the cup.
So that should tell you what this coffee smells like,it does not smell like coffee.
So this coffee is insane ,it's probably a bit over the top, even for me.
I think I'm going to try dropping down the temperature.
I'm getting a little bit of lingering bitterness.
But yeah, this is just a punch in your face.
I don't really know how to rate this or describe this other than this is like an over the top co-ferment.
It's giving me like I had an S&W Strawberry from this year that was much more mild than this.
This kind of tastes like the watermelon that I had from Good Karma earlier this year which was a bit to intense. I think it's a bit too much even for me,I'm not really sure. We'll continue tasting it as it cools down.
I think I do want to drop down the temperature when brewing.
I think it will improve it significantly before we rate it.
So we'll probably do another brew of this later today.
Let's continue with the cup.
As it cools
So it was a common occurrence or reoccurrence of this calendar.
I think we spoke a bit too soon and should have waited for it to cool down a bit as it's cooling. It's getting sweeter and more vibrant and less like back into darkness/bitterness.
That's cool.The aftertaste still does have this like bitter linger though, unfortunately.
Which is pretty common with heavier coferments in my experience.
But yeah, this is a really good cup of coffee.
So as this keeps cooling even further, it is just a fruit like salad almost.
The aftertaste is very, very odd on this.
Because the initial like swallow aftertaste is amazing.
But after that it like gets bitter as it goes on for longer.
But it kind of sits there,so almost feels over extracted.
I really think I'm going to try this at 89 and see if we can make this a little bit more acid forward and less bitter.
Scores
Currently, like I said, I'm going to give it a 9.5/10 on aroma.
Acidity is going to be 7/10 on this cup.
Sweetness will be, I don't know, I'd give it a 9/10.
The cup itself is like a 10/10, but the aftertaste is like a 6/10.
So I don't know, 8/10 or 9/10, somewhere in that neighborhood.
Body was eh. I give it a 6/10.
And flavor.
The actual cup again is brilliant, but that like lingering aftertaste is a bit eh.
So I'd give this a nine out of ten or an 8/10 on the flavor.
But I do want to brew this again and drop the temperature and see what happens.
So.
I did drop the temp and didnt have any noticeable improvement so the ratings stand.
This is day 3 of #100DaysToOffload
