Aracelly Robles, Costa Rica, Honey, Part 3
HAZELNUT. BLACK TEA. RED APPLE. DARK CHOCOLATE. RAISIN HELL
By now, I'm sure you're just impatient to read the final part of this story about Aracelly, but before we treat you to the last and final segment in this three-part tale, a quick word on this honey processed HUNNII; all super dark chocolate, juicy raisin and hazelnut, the final offering in the Aracelly trio does not disappoint.
But, more on that when you drink it yourself! For now, here is Part 3 of Aracelly's tale, as written by Lindsay Coe:
Doña Aracelly sees working in coffee as a way to continue her mother’s legacy in the industry. She is always one to jot down detailed notes about how to improve her coffee during training sessions and has excitedly adopted new techniques, such as vermicomposting, to benefit the quality of her product.
She wants deeply for her grandchildren to be passionate about the industry as well someday. Although she understands the many uncertainties that come with working in the industry–especially as a female.
More than anything, Doña Ara wants for future generations to reap the same benefits the coffee industry has given her. She entrusts this hope into the hands of Bean Voyage where she knows that through the educational experience provided to the women of Frailes, each of her strong female colleagues who work within this industry will see a brighter day just as she has.
PRODUCER / ARACELLY ROBLES
REGION / FRAILES
COUNTRY / COSTA RICA
MILL / CENTRO AGRICOLA CANTONAL DE FRAILES
ALTITUDE / 1500 MASL
VARIETY / CATURRA, CATUAI
PROCESS / HONEY
ROAST PROFILE / ESPRESSO + FILTER
Aracelly Honey Espresso Recipe
Oh HONEY, you just wait til you get your chops around this lil lady as an espresso. Keeping with the triptych theme, we wanted to offer you yet another brewing method for Aracelly- this one brings that super dark chocolate with fruit and nut vibes, and such a crispy red apple acidity you almost feel as though you’re taking a bite out the espresso, rather than drinking it. This heavy bodied, complex espresso isn’t too over-powering but still reads as super interesting either served black, straight up, or as a creamy flat white or cortado.
18g in / 30g out
1. Remove the portafilter from the espresso machine, use a clean and dry microfibre cloth or clean and dry tea-towel to clean and dry the basket.
2. Flush the group-head with hot water.
3. Place the portafilter onto your scales, tare so that the weight reads 0g.
4. Dose the portafilter with 18g.
5. ‘Groom’ the coffee in the basket by tapping either side of the basket so that the grounds look evenly distributed and level/or use a distributer to ensure an even, flat bed of coffee prior to tamping.
6. Tamp the flat bed of coffee in your portafilter (do not tamp with the portafilter resting on the spouts), pushing down with even weight: making your objective for tamping consistent and even
7. Place the edge of the portafilter on your tamp mat, do not tamp with the portafilter resting on the spouts as this will cause damage to the spouts.
8. Once you are happy with your flat and even tamp, remove the tamp and wipe away (with clean hands!) any coffee grounds from the rim and spouts of the portafilter.
9. Insert the portafilter, being sure not to knock the portafilter as this can create air-pockets/an uneven coffee bed which causes channelling.
13. Once your portafilter is locked into the group-head, begin brewing immediately, stop brewing when you reach 30g out, aiming for this extraction to be completed within 35-37 seconds (trust us!).