Back in January I got an email from fellow coffee bloggers/lovers (@CornerOfTheCafe, @Randy_Levine, @MaxwellAMooney, @SoundGuyAndy, @Jennifer_Chen, & @_Simple_Simon) about doing a coffee exchange. I was already sold on the idea the minute I read the email. Within a couple of days we all had the details straightened out and had broken into two teams of four since shipping costs these days will just about kill you now.
Needless to say, a fellow coffee lover on my team, David Nettleton @ddavidn sent our team a full bag of Olympia Coffee’s San Sebastian Reserva. I was ecstatic having never tried them and more so for having a full bag to experiment with. Unfortunately this was the week I got a touch of the flu and ended up losing my sense of taste for a few days. No matter how much I tried, I couldn’t taste worth anything so I made a promise to order this coffee as soon as I was over this wretched flu.
Here we are today with a fresh bag of San Sebastian Reserva…
25/381.2g • Grind beans on medium side or #22 on Virtuoso • Pour in enough water to saturate • Start timer and let bloom for 30 seconds • Pulse pour for 2:30 • Drain for 45 seconds • Total time: 3:45
While brewing this coffee hints at baked apples and caramel and then blows up in your face and becomes more pronounced with baked apple crisp with caramel drizzled over top. The coffee has a light aroma, maybe more on the delicate side. Underneath, the baked apples and caramel I smell a cane like sugar sweetness with vanilla undertones.
The first sip is quite amazing. It’s smooth, velvety and has a delicacy about it as it lightly dances across your tongue. Baked apples with cinnamon spice and a caramel drizzle coat my tongue. After each sip there is a crisp acidity– like a green apple acidity and a spice that lingers well into the aftertaste and can even be felt halfway down my throat. The spice is like a cinnamon spice.
Flavors of caramel, baked apple, and panela, all with a creamy body and crisp acidity ~ Olympia Coffee
What a beautiful coffee!
I had played around with other brewing methods, but found myself always coming back to the Kalita with it. I am so happy to have been able to try some coffee out from this roasting company, but more so being able to try this wonderful coffee before it sells out.
Info About This Coffee
Region: Huila, Colombia
Farm/Farmer: Several Producers
Altitude: Above 1,700 meters
Varietal: Caturra, Colombia, Castillo
You can read more about this coffee and purchase here.