ROASTERS CHOICE - MEXICO KASSANDRA MICROLOT
Only 2 in stock
Shipping
POSTAGE COST
For U.K. mainland we offer a Free Delivery service for all orders over £20. £2.95 for orders under £20. For international orders please email hello@wbroast.co.uk for a quote.
WHEN WILL MY ORDER BE DISPATCHED?
We work on all orders in the order that we receive them. Normally we dispatch parcels either the same or next working day. However during very busy periods it may take an extra day or two for your parcel to be dispatched.
Please contact hello@wbroast.co.uk for any returns. Returns can be made for any unsatisfactory products and full refund given. Please contact us within 5 business days of receiving your purchase to allows us to look into your query. Return cost to be paid for by customer.
If your order becomes damaged in transit, we ask for you to provide photo evidence so we can process the refund through Royal Mail.
FAQ's & Storage
Frequently Asked Questions:
What strength is the coffee?
We advise this coffee to be a strength of 3.5 out of 5. Punchy but not over powering.
Are the beans oily?
No, these beans are not oily, if you have particularly sensitive machine/equipment, these beans should be perfect.
Where to store the coffee?
We recommend storing the coffee in a cool, dark, dry cupboard, before you open them. Once opened, reseal the bag and they can be safely stored in the packaging, and we recommend to consume them within 4 weeks of opening.
How many coffees do the bags serve?
250g - serves 13-15 coffees. 500g - serves 26-30 coffees. 1kg - serves 55-65 coffees. We recommend one kilo bag to serve 2 coffees a day, to last a month.
What's the best before date?
All our coffees are roasted to order, meaning they couldn't be fresher. We advise a best before date of 6 months from the order date.
Why plant trees?
- Restoring animals’ habitats, which, in turn helps increase biodiversity by giving endemic species the chance to thrive
- Removing carbon dioxide from the atmosphere by putting it back into the plants and soil, and therefore helping to reduce global warming
- Cleaning the air by removing pollutant gases such as nitrogen oxides, ammonia, sulphur dioxide and ozone by trapping these gases in their leaves and bark
- Restoring local ecosystems that have been destroyed by deforestation or other external factors
- Reducing the impact of flooding and soil erosion, which helps to protect nearby communities and their livelihoods
- Providing an income for tree planters in lower income countries.
Espresso Brew Guide
Brewing espresso is a lot like brewing tea; if we leave our bag in too long we risk over-brewing the tea and extracting “stewed” bitter flavours from the leaves but if we do not leave it long enough our tea risks being weak and insipid. This means we must exert control over our brewing process to ensure that we extract all of the desirable flavour compounds whilst leaving behind the compounds responsible for unwelcome bitterness and astringency. This is easy with a teabag – we can take it out whenever we choose – but achieving the same control with espresso is slightly more complex.
Coffee does not extract homogenously during its brewing cycle. Most extraction occurs during the first third of its brew time. Typically fruit acids and bean fragments that contribute towards body extract first, followed by sugars, and then bitter compounds.
‘DIALLING IN’ OUR ESPRESSO
Understanding your grinder is the key to achieving desirable DOSE and BREW TIME. Whether you are using a modern “on-demand” grinder or a more traditional “dosing grinder” you should be able to control both DOSE and GRIND TEXTURE, both of which are critical to brewing balanced espresso. Here’s how...
Using scales, weigh a consistent dose of ground coffee into your double espresso basket -16g - 18g is a sensible choice for most espresso machines.
Aim for 36-40g of liquid espresso or roughly a ratio of 1:2 (18g of ground espresso to 36g of liquid espresso).
Is it within your target brew time window? We recommend 20 - 30 Seconds.
Yes = SUCCESS!
Your espresso is probably well brewed and should taste full, sweet and balanced.
No = If you haven't extracted 30-40ml of liquid espresso, in 20-30 seconds, your grind is too FINE and your espresso will most likely taste thin, bitter & ashy.
Coarsen your grind slightly then grind and discard at least 20g of coffee to remove traces of the previous grind setting
No = If you have extracted too much liquid espresso (over 30ml for single espresso, over 60ml for double). Your grind is too COARSE and your espresso will most likely be weak and sour.
Make your grind slightly FINER then grind and discard at least 20g of coffee to remove all traces of the previous grind setting
Ever changing selection, Roasters Choice is our pick of the best coffees. Often award winners, micro-lots and limited runs.
- 100% arabica, seriously high quality coffee beans
- Resealable/recyclable bag, to stay fresher for longer
- Fast delivery with same day dispatch
What you need to know:
- Notes of Red fruits, toffee apple, nutty with a creamy body
- Perfect for all brewing methods
- Strength 3.5/5
- Body - Medium
- Acidity - Medium
The Coffee Farm:
ALTITUDE GROWN – 1100-1500 meters above sea level
LOCATION – Huatusco, Veracruz, Mexico
PROCESS – Washed
VARIETAL - Colombia, Costa Rica, Sarchminor, Oro Azteca
Mexico:
This SHG washed microlot is sourced from a community of farmers suppling our Kassandra wetmill in Huatusco (Wa-tu-scoo), in the state of Veracruz.
The farmers in this region deliver ripe cherry to the wetmill for central processing.
The majority are small farmers of 1 ha and medium farmers of 18 hectares (avg). Altitudes range between 1,100 and 1,450masl, while varietals include Colombia, Costa Rica, Sarchminor, Oro Azteca and even the occasional Gesha and Marsellesa.
The Region:
When driving to Huastusco from Mexico City or Puebla, most of the journey is above the coffee line since this part of Mexico is full of high mountains.
While the views can be breathtaking, it is simply too high and cold for coffee to grow. Upon arrival at Huatusco, the scenery and environment change, becoming tropical and humid during the daytime, but also having very cold temperatures throughout the night.
Coffee is produced in the central mountainous region of the state of Veracruz (Huatusco and surrounding municipalities).
The Process:
Huatusco is the perfect region to grow coffee thanks to its abundant rainfall. Farms are advanced and very well organized. Processing coffee in Huatusco is slightly more complicated than in other Mexican regions during coffee harvest season due to the rainy days and very cold nights (which delay the fermentation process). Due to this complexity, farmers tend to sell coffee cherry.
The cherry is delivered to the wet mill during the afternoon and evening. The coffee is then de-pulped and fermented for an average of 15 - 20 hours and then washed, before being centrifugated, pre-dried and passed through a drying machine in a continuous flow for 30 - 36 hours, ensuring avoidance of defects due to excess of moisture.
Some of the farmers shared their experience with us: “we focus on what we are good at, producing excellent coffee in our traditional ways, through innovative methods which contribute to creating perfect coffee for people who appreciate it”.
Once opened, consume within 4-6 weeks for best results and before best before date. Unopened lasts for 6 months. Best kept in cool dry environment.
