Karatu AASL28

SL28 from Karatu washing station, where members of Gitwe Farmer's Coop deliver their ripe cherries to be processed. A traditional take on washed processing, with a signature 72hr. double soak, resulting in a crisp and clean profile with a refreshing redcurrant, mango, & melon-like character.

Selected in 1935 from a single tree in a population called Tanganyika Drought Resistant by the former Scott Labs. Recent genetic tests have confirmed that SL28 is related to Bourbon.

A traditional take on washed processing, with a signature 72hr. double soak, resulting in a crisp and clean profile with a refreshing redcurrant, mango, & melon-like character.

There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.

V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C

• 0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
• 1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
• 1:45 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:05; gentle swirl to aid in even drawdown

finish around 3:00 depending on grinder and filters

Water:

Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Light & Bright / TWW 1/2 strength give great results too.

Resting:

Best rested for 2 weeks after roast date