Each tin contains 200g of coffee
Mirador is on a limited roasting schedule - roasting at our Littleton Reserve Roastery once per week. This can delay roasting up to 4 days. First Roast Monday Dec. 28
Aerobic/Acetic : Slightly finer than usual grind; fast drawdown; low agitation
Grind: 6.5/10 | Ratio: 1:17 | Bloom: 40g water | Total Brew: 2:30
Anaerobic/Lactic : Slightly finer than usual grind; fast drawdown
Grind: 6.7/10 | Ratio: 1:17 | Bloom: 40g water | Total Brew: 2:45
There was a time when coffee producers were artisans, before mass production and consumption latched onto the industry and stalled all forward progress. The changes in coffee now moving it alongside wine and whiskey are really correcting back to where coffee should be if this interruption of commoditization didn't occur.
At el Mirador, with Elkin Guzeman, I see a glimpse of the future of coffee and a hint at the past that should have been. Elkin has become a new type of coffee producer, focusing on mastering the process of fermentation. His garden of exotic varieties is matched and exceeded by the barrels and tanks filled with bubbling liquid and cherries in different stages of fermentation.
This set is one tin of two naturals: one Anaerobic/Lactic Tabi variety and one tin of Aerobic/Acetic Tabi. The anaerobic natural process puts cherries in a sealed oxygen-free environment for a pre-fermentation that results in elevated Lactic Acid. This is similar to a Lactose beer and produces smooth, balanced textures and a watermelon like flavor. The aerobic process begins with cherries submerged in oxygenated water to pre-ferment in a way that creates elevated Acetic Acid. This highlights the brightness and creates a complex, wine grape flavor with a juicy mouthfeel.
These coffees not only highlight two of the main contrasting acids in coffee extremely well, but are amazing cups on their own. These are at the exotic level for us, scoring 88-89 points (think 95-96 point wine)