Specialty Coffee Advent Calendar – 2021

Dec 3

Carazon de Jesus

Producer: Jhon Alvardo / Corazon de Jesus
Origin: Costa Rica, Brunca, Chirripo
Roaster: Slöinge Kafferosteri
Cultivar: Typica
Process: Anaerobic Natural
Altitude: 1950 masl
Taste Profile: Clean, sweet, complex. Honey mango, white wine, pysalis
Roast Date: 12.11.2021

Jhon “Jhonny” Alvarado comes from a coffee-growing family. Many of his siblings also have coffee farms around the region.

The Bruncar region has received a real boost in recent years and new processing stations are being added continuously. El Salitre is the family’s main farm where the Corazón de Jesús process station is also located.

In total, the brothers have 16 ha of coffee cultivation divided into four farms and a good harvest year can produce 800 bags of coffee. This lot is a typica and comprises only 0.5 ha of cultivation area. The coffee trees are only 5 years old, but already give a nice harvest.

This typica has been fermented overnight in bags at a temperature between 15–18 ° C. The coffee cherries are then taken to closed vessels where they are fermented in a controlled manner for 4 days. They are then allowed to dry on raised tables for 10 days to finally be allowed to dry on patios for 10-15 days. The whole process is done with the coffee cherry intact, which gives a sweet and juicy coffee. The cleanness in the cup shows the diligence and well executed production technique.

Slöinge Kafferosteri

Slöinge Kafferosteri is one of Sweden’s newest coffee roasteries and is located in the old hotel in Slöinge. We opened the doors in 2013 and are a so-called micro-roastery that only roasts specialty coffee.

Almost all coffee is organically grown and procured with as few intermediaries as possible (Direct Trade). Many of the varieties also come from only one farm (Single Estate). Origin and traceability are what we mainly want to highlight. Without good raw materials, we are nothing.

All coffee is gently roasted by hand in small batches in a Diedrich IR-12. The coffee is roasted just so long that the complex acids and sugar are optimally highlighted. If you roast for too long, the sugar is burned instead of being caramelised and you get a roasted bean with a bitter aftertaste.

https://sloingekafferosteri.se/

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