IHCafe90 by Olga Benitez in Marcala, Honduras

Backstory

This washed lot from Olga’s farm, called, “Eye of the water,” is depulped and fermented overnight, before being dried on raised beds in a controlled manner as part of Proyecto Cabañas. This lot was harvested by Olga in March, and because of her attention to detail with this coffee, it will hold up well into the winter (if it lasts that long!)

continue reading…

Water

We brew all our coffees with municipal water that flows from our taps in Metro Vancouver. This municipal source is very soft, low ppm water (less than 30 TDS)

There are many alternative water recipes out there that will produce tasty cups if your water from the tap isn’t giving you good results. A good place to start is 1/2 strength Third Wave Water of around 60-70ppm (0.16g.-0.2g./L of TWW powder).

Brewing

We make an effort to taste our coffees in a variety of ways, but mostly use cupping, V60, and Kalita 155 brews as our main ways of quality control and dialling in roast profiles. Our filter recipes can be found in our Journal here:

Kalita 155

V60

Espresso

We have an open-minded and flexible perspective on brewing coffee and believe that there should be numerous ways to make a tasty cup. While we are focussed on filter brewing and find it to be our personal preference, there’s no rules that limit you to exploring these as espresso too. Since they’re all roasted for filter coffee expect shots that are lighter in body and brighter in acidity that your typical espresso profile.