We start this first day with a cozy coffee. This is the Holiday Blend from Firebat Coffee Roasters , a roaster in Oakville, Ontario. This single-origin coffee can be drunk both as an espresso and as a filter.
On the technical side, it is a coffee from El Salvador, more precisely from the Ilamatepec region, Santa Ana. It is a blend of pacamara and bourbon varieties that were grown at 1,800 meters above the ocean (Meter Above Sea Level - MASL). On the process side, the pacamara received an anaerobic treatment (fermentation deprived of oxygen) while the bourbon was gently dried in the sun.
In the end, this is what gives us all this chocolate depth where we find notes reminiscent of brownies and chocolate covered with fruit. The bourbon brings a mouth with a nice sensation of caramel.
18g for (double espresso) to extract 40g of liquid in 25 seconds.
20g of ground coffee (sugar grain size), 30 seconds of bloom at 40g, 140g and stirring (slight north-south and east-west movement in the liquid to then finish with a final 140g for a 320ml cup. You should arrive to infuse it in 2 minutes 30 to 3 minutes.
To be enjoyed quietly, giving it time to cool down. You will thus discover different layers of flavors.
Chocolate, toasted nuts and sweet
Processes: Anaerobic and natural
Region: Ilamatepec, Santa Ana
Altitude: 1,800 MASL
Roast Profile: Medium Dark
Good coffee and see you tomorrow!