A Caturra and Red Catuai white honey processed micro lot from the same farm as last week, Cerro La Cruz from Ruby Coffee Roasters is described as having tasting notes of “currant, nutmeg, mango, and white honey.” This coffee was not roasted to be espresso specific but worked equally as well for single origin shots.
Interestingly enough there was not a discernable difference in roast level between the two offerings and I actually found this one to be a bit heavier and less complex, even though both were very good coffees. This one was equally balanced, sweet, and tasty, but a bit more classically bodied Central American Coffee.
My go-to brewing setup with the Bonavita Variable Temp Kettle and Hario V60. Click through for product link.
Both brewed and as espresso, the flavors were mild honey sweetness, very mild acidity, and subtle sweet spice nuance. I enjoyed this coffee brewed at a 1 : 16.5 ratio at a slightly cooler 197*F to try and coax the acidity and fruit in a time around 3:00 in the 02 size Hario V60.
As espresso, I pulled shots at 18 grams in the 18 gram VST basket to 34-37 grams out in 28-32 seconds around 198*F. The coffee was thick and syrupy with a nice creama and balanced mouthfeel. It did well in milk, though I do feel this coffee is best by itself.
$18 for a 12 ounce bag with free shipping on orders over $50 from Ruby, or try and grab it in their four bag sampler.
