Jackrock is all about celebrating the seasons of coffee, and the different flavours these bring. This time round we have blended a stunning natural Honduras from the La Cascada farm with an incredible honey process Costa Rica from Los Robles. We love the juicy body and the sweet honey mouthfeel. The blackberry notes from La Cascada pair up perfectly with the blood orange acidity from Los Robles – the definition of synergy. Try it as an espresso or with milk as a flat white.
70% LA CASCADA (HONDURAS)
25% LOS ROBLES (COSTA RICA)
BLACKBERRY / HONEY / BLOOD ORANGE
8oz / 227g
Altitude: 1450 masl
Owner: Saul Moises Mejia
Location: Gualme, Corquin, Copán
Gualme is a relatively high altitude area with greater temperature swings and higher humidity, this means that the coffee has a pronounced acidity and greater complexity, but makes it a challenging environment to dry the coffee. Saul benefited greatly from the centralised drying facility that was implemented this year, where the conditions are much more suited to dry coffee and so exibit the full potential of Saul's coffee. La Cascada is situated at 1450masl and is 7 hectares of mostly caturra with some lempira and IHCAFE90. The majority of picking and farm work is done by Saul's family who all live at the farm.
Varietal: Caturra and Catuai
Altitude: 1300 - 1700 masl
Owner: Estrella Naranjo
Location: Los Robles, West Valley, Costa Rica
Estrella Naranjo coffee is sourced from six distinct mountain ranges in the zone of Naranjo: Barranca, Cañuela, San Juanillo, Los Robles, Lourdes and Sabanilla. Cherry is harvested from each of the different ranges and processed separately through Coopro Naranjo R.L. main mill. Coopro Naranjo producer members who deliver cherry as part of the Estrella Naranjo program receive a quality differential for their coffee. The project is being implemented by the cooperative for the first time in the 2017/18 season.
Producers of Estrella Naranjo are selected to participate in the program based on the quality of their coffee. Superior quality is assured through the selection of strictly ripe cherry from only the center of the harvest. Agronomists from Coopro Naranjo visit participating farms in each of the ranges during the season to check maturation levels and determine the ideal point of harvest based on brix measurement. Quality is controlled at the farm, receiving station and mill. Each delivery of cherry is measured, sorted and processed separately at the Coopro Naranjo mill ensuring full traceability to the specific mountain range. The coffee is pulped using advanced demucilagers to ensure consistent and efficient processing, or naturally fermented using traditional washing tanks. The natural fermentation process is used upon request and the expected volume of this type of processing is 3,300 bags in total for the season.
The Estrella Naranjo project offers a competitive price for participating members and seeks to reward those who work hard to produce coffee of high quality. The project is open to all producing members in each of the ranges whose farms are located between 1300 and 1700 MASL. It offers an opportunity for member producers to access new markets and incentivizes the production of high quality coffee, especially for those who may not be able to produce micro lot quality due to location or altitude. The concept of the project is to source consistent volume of traceable, quality differentiated coffee whilst supporting member producers and promoting sustainable and superior production.
Dose weight: 18 grams
Brew temperature: 94ºC
Brew time: 23-25 sec
Yield: 33-35 grams
Total volume (incl. crema): Approx 43ml
This recipe was developed on a Nuova Simonelli Aurelia II T3 using 20g VST Precision baskets and should be used as guidance only, as all machines extract differently.
All our coffees are roasted and packed in foil-lined bags at our roastery in Penryn, Cornwall.
We roast, hand-pack and ship all orders on Thursday, including Smält Hot Chocolates, merchandise and hardware items.
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