I just got back from London and bought a few coffee bags from some London coffee roasters and first up on the filter was for Caravan Coffee Roasters. I selected a natural from Guatemala from their filter selection because I always find naturals more intriguing and especially more so from Central America, as naturals are quite rare from this part of the coffee growing world.
I brewed La Nueva Natural Guatemala on the Hario V60 as I have missed… yes, I had missed brewing coffee on a V60 for two weeks. Using a menu of
15.3 g freshly ground coffee on my Wilfa Grinder
94C on my fellow EKG kettle
First pour of 43ml
Wait for 40 seconds
Second pour all the way to 227ml of water
I decided to serve myself using a glass cup as opposed to a ceramic. I guess I thought I’d like to accentuate the sweetness of this cup as much as possible and yes I was comely taken aback.
My first sip just blew my taste buds away with the poignant sweetness, almost white sugar like, with hints of caramel. It was so sweet that I was just sitting down for a few seconds wandering if I had added something to the cup by mistake.
The bag mentions taste notes of brioche ( the classic sweet French bread, using lots of eggs and butter with sugar), flaked almonds and blueberry.
🔵 it was more like a sweeter berry (blueberries aren’t that sweet)
🔵 white sugar with hints of caramel 😋
On the second day, I served myself the coffee in a ceramic cup, and then the notes were more balanced, with cane type sugar and darker berries … perhaps blueberry 🫐
If you’re in the UK, I strongly encourage you to order this one of a kind sweet coffee (link above) as Caravan usually offer free delivery for orders over GBP20 and deliver very fast, based on when the UK was in the EU and I used to order to Vienna.
You’ve probably heard me many times elaborate about how blessed I am. Blessed to be introduced to the coffee bean by its Creator and I can’t even count how many times I’ve had a wonderful coffee experiences, let alone the amount of times I’ve been given free coffee (there are many reasons for this). And the blessings continue.
So a few weeks ago, or is that months now, one of the baristi (plural for barista in Italian) from Butterworth & Son Coffee Roasters Lauren Small (aka I am the Anxious Barista on Instagram) reached out to me on Instagram and wanted to know if I would like to taste their coffees. Having researched them – yes I do this because I have been offered free coffee before BUT if I don’t think I’m going to have a pleasant experience, I decline – I politely accepted. However, as I had just moved to Dubai, I was concerned that it would cost a lot for them to send me about 1kg of coffee in terms of postage and registered delivery/courier charges but Lauren was insistent, so I succumbed. In any case, after one failed attempt, I decided it was far much easier to have Lauren send it to my brother in London who would then pass it onto our daughter, who would be visiting Dubai in mid-December and voila! just one day before she was due to leave, it arrived…. The things you do for coffee eh! Nevertheless, another blessing.
Not only did I receive coffee from them, they selected a very diverse group of coffee spanning the coffee world, two Africans, one central American and one South American – that sounded strange as I wrote that. Now, off to the coffees.
From reading the taste profile, I knew that this would be good for espresso and it was. I even invited a friend over to share the experience and well what did it taste like….
Chocolate but of course, especially when brewing it as my daily cappuccino. After a few days, you would be pleased to know that it never disappointed and always tasted like chocolate. Now how’s that for consistency and a good way to start the day.
Guatemala Honey Process
This one, I must confess was a bit tricky as I brewed it both as an espresso and as a filter (aeropress and HarioV60). I started off brewing this as an espresso and picked up hints of apricot but the Colombia (above) was so good as an espresso based coffee, that I moved over to brewing this solely as a filter, either on an aeropress or Hario V60, where I picked up hints of winey dried fruits.
Kenya Peaberry Washed
Now, it’s getting exciting. If you know me, you would know that I usually get excited about Kenyan coffees but I should probably add that Lauren, I presume, didn’t know that I love Kenyan coffees. Typically, Kenyan coffees when roasted right and of course brewed right tend to have traditional taste profiles of dark berries and this one obviously had that.
However what stood out for me when brewed this on a Hario V60 was the hints of lime and mint. Now you may be wondering, why Lime and Mint? but before you judge, it was not overpowering at all. It was like after you had the first sip, then there was this delicate flower taste of lime and mint afterwards. As the coffee got older and the days went by, the mint dominated and the lime diminished but nevertheless it was a truly pleasant experience all the way to the last bag… sigh.
I think I’ve saved the best for last. The experience with this coffee was further enhanced by my desire to start using my Chemex, which was given to me by my former colleagues as a leaving present way back in November 2019. I know, why did it take this long to use it ? but that’s another conversation. Prior to using the Chemex for the first time, I asked Lauren for their recipes (yes, each coffee shop has a recipe for how they brew their coffee per method, well serious coffee shops do). In this way, I wanted to ensure that I was brewing not just this coffee but the others too, using their recipe. In fact after this disclosure I have now amended how I brew Hario V60 to 20g with 300ml water.
Okay, so back to the Rwanda and the Chemex, now that could be a good movie title
Using their recipe of 300ml to 20g of coffee and my new Hario scales (thanks to my wife), I really enjoyed the process.
And how about the taste? Okay I may not have picked up strawberries and cream but Plum, medium citrus acidity and hints of buttery caramel were predominant. It was such a pleasant experience that I mainly brewed this coffee on the Chemex, despite its average brewing time of 5-6 minutes. On the Hario V60 and aeropress it was still nice but not as delicious as on the Chemex. In fact Lauren had recommended trying this as an espresso but I couldn’t take the risk of wasting 40-60 grammes of this delectable coffee during the espresso adjustment process, so I just stuck to the safer process of filter brew.
I just checked their website prior to writing this piece and sadly for you they don’t have this coffee anymore. Don’t worry, I empathise with you too as I had my last brew of this coffee early last month.
Just before I finish, kindly note that this is not paid sponsorship and I don’t get any money for bragging about my wonderful tastebud experience.
I’m not sure about the background of Butterworth and Son, who are based in St Edmunds, UK but I know that they do good tea too and from my experience, good coffee as well. I definitely recommend them and you have to love their artwork on there bags too.