Artist Showcase: Burrito Breath Coffee: La Palma Y El Tucan - Antonio Nino - Mixed Fermentation
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Brandywine Artist Showcase!
Featured Artist: Burrito Breath!
Burrito Breath, aka Phil Guy, is one of the most prolific ink slingers out there. He has been a constant source of amusing inspiration for us over the years and we couldn't be more excited to work with Phil as the first artist in this years Brandywine Artist Showcase Series! Sir Breath exceeded expectations with this little bit of frog magic pictured above and we can't wait for y'all to see it in person!
About the Coffee:
We Taste: Kiwi Berries, Sweet Basil, Dark Chocolate
- Process: Mixed Lactic/Acetic
- Varietal: Castillo
- Altitude: 1450 MASL
Antonio Niño is the 62 years-old traditional farmer in charge of El Placer.
A farm with 12,000 coffee trees planted in a 4 hectares land. As a long term coffee grower, don Antonio has become a crops expert. One year ago he was offered to take over El Placer. Since then, Antonio has applied his 40 years of coffee experience to take care of the plants and produce the perfect coffee cherry.
Don Antonio is a father to 4 grown men, who sometimes help him with the crops. Thanks to Antonio’s devotion to the lands, he has been able to pay for his sons’ education so they can access to better opportunities.
This method involves a combination of stages found in lactic and acetic processing methods. First, all hand-sorted cherries will go through a short pre-fermentation step. Similar to lactic processing, the cherries are placed in airtight fermentation tanks with limited oxygen. Once removed from the tanks, we pass them through three levels of quality control before having the skin removed by a pulper machine. From there, we leave the beans resting in the fermentation tanks to undergo an acetic fermentation, agitating them from time to time. Once the process is completed, the beans are transferred to African-style raised beds to begin the drying phase.
Grind: Medium Coarse (on Baratza Encore / Virtuoso 17)
Water: 300ml of at 202 degrees Fahrenheit
Bloom: 40ml of water saturating the coffee. Let sit for 1 minute 2nd Pour: Pour in circles until your at 100ml
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minute