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Aracelly Robles, Costa Rica, Washed, Part 2

SUMMER BERRY COMPOTE. PINEAPPLE. PEACH. RICH COCOA. F BOMB. For the second washed coffee that GWG...

SUMMER BERRY COMPOTE. PINEAPPLE. PEACH. RICH COCOA. F BOMB.

For the second washed coffee that GWGC have bought from Aracelly, prepare to be blown away by just how juicy and round she is, baby!

And, as promised, here is Part 2 of her story as written by Lindsay Coe:


The youngest of six siblings (all of whom are still local) Doña Ara’s childhood memories revolve around coffee. She fondly recalls the way her beloved late mother drank coffee throughout the entire 24-hour day and still keeps her father’s hand-crafted burlap coffee sacks as keepsakes in her kitchen. She also takes great pride in her share of her mother’s coffee farm, which was divided into plots between Doña Ara and her siblings after their mother passed away. It was Doña Ara that adopted her mother’s matriarchal role, however. Today, she cooks every meal for her elder brother and treats the rest of her very large family to endless homemade empanadas and agua dulce. Her tiny house overflows with love for her family, young and old.

For Part 3, click on the product information for the honey processed coffee we have available from Aracelly...

PRODUCER / ARACELLY ROBLES

REGION / FRAILES

COUNTRY / COSTA RICA

MILL / CENTRO AGRICOLA CANTONAL DE FRAILES

ALTITUDE / 1700 MASL

VARIETY / CR95-OBATA

PROCESS / WASHED

ROAST PROFILE / ESPRESSO + FILTER




Read about Cheek to Cheek our Women's Empowerment Initiative that this coffee is part of.

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Our Roasting and Shipping Information.

 

Aracelly Washed not Washed V60 Recipe
For the second washed coffee that GWGC have bought from Aracelly, we wanted to offer you a recipe using a different brewing method to keep with the triptych theme, so we opted for a V60 recipe that brings the body to the brew, with some seriously sweet peach dipped in dark chocolate vibes to boot.

V60
30g coffee
500g water
4 minute brew time

Step-by-Step
1. Pre-wet your filter paper, simultaneously preheating your carafe.
2. Put the 30g dry coffee in the V60, tap the sides of the V60 to flatten and even out the coffee bed.
3. Pour 100g of water for the bloom, starting at the centre and moving out in an anti-clockwise motion, ensuring all grounds are wet.
4. Wait a full minute for the bloom; with an ‘aggressive’ stir of the coffee bed in both directions for heavy, but even, agitation.
5. After a minute has passed for the bloom, slowly pulse pour the remaining water, starting in the middle and moving out in an anti-clockwise spiral, evenly covering all the coffee with water. Aim to have all 500gs in by 2 minutes 30 seconds.
6. At 2 minutes 30 seconds, give the coffee bed a good stir in both directions and swirl the V60 in both directions to flatten out the bed. 7. Total brewing time should come to around 4 minutes;; ensure you give the carafe a good swirl before serving. 

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