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Yenni Esperanza, Colombia, Cata's Profile

HEADY. CINNAMON BUN. FRENCH TOAST. BLUEBERRY.  IF CINNAMON IS WRONG, I DON'T WANT TO BE RIGHT!...

HEADY. CINNAMON BUN. FRENCH TOAST. BLUEBERRY.  IF CINNAMON IS WRONG, I DON'T WANT TO BE RIGHT!

We know you remember her name, folks- you’ve been shouting it at us ever since we sold out last year-so, without further ado, please welcome back to the stage: Yenni Esperanza!

We always knew that Yenni would be back with us as soon as we could get our hands on her electrifying experimental coffees, but what we didn’t anticipate was not being able to pick just one option! We were so excited by what we tasted when cupping, that we opted to buy two thermal shock processed coffees- one of which uses a profile exclusively created for the wonderful Cata Export- and both of which will leave you loving life and savouring every last sip.

In addition to owning and running the famed Finca El Paraiso with her brother, Diego Samuel, Yenni also manages the entire production within her all-female team and works with neighbouring female producers.

Finca El Paraiso has garnered such a strong reputation in the specialty scene thanks to the extraordinary coffees and experimental fermentation techniques produced there, and both the coffees we’ve sourced from Yenni this year are the absolute embodiment of this well-justified reputation.

It is clear that a huge contributor to Finca Paraiso’s great success is Yenni’s research, interest and dedication to experimental process, and we are so excited to once again share with you all the literal fruits of her labour.

Cata’s profile is one that has to be tasted to believed, such a sweet and incredibly interesting coffee- this nostalgic brew will immediately send you back in time to those Saturday mornings eating cereal and watching cartoons- it’s all French toast and sweet sweet cinnamon buns, nicely balanced by some subtle blueberry and lemon acidity. We just know you’re gonna love it!


Cata’s Profile

  1. Collection of 90% ripe cherries, 10% of pintonas cherries (semi-ripe).
  2. Float and wash the cherry with ozonated water to reduce the microbial load.
  3. Oxidation of the cherry for 24 hours, to extract chlorogenic acids.
  4. Pulping.
  5. Fermentation phase in mucilage (anaerobic) for 48 hours at 20°C, adding yeasts (1g/kg of coffee).
  6. To transfer and fix the secondary aromas developed in the different fermentation of the culture medium, the washed/thermal shock method is used.
  7. Controlled drying for 34 hours, with recirculation of air at 35°C and relative humidity of 25% until a moisture content between 10%-11% is reached. So that the humidity in the grain can stabilise enough to allow the yeasts naturally present to act, the drying was suspended between hour 16 and hour 24 (a total of 8 hours), with an average humidity of 20% to 18% at hour 16.
  8. Packed in Grainpro bags and stabilised for a further 3 days.


PRODUCER / YENNI ESPERANZA

REGION / COLOMBIA, CAUCA

ALTITUDE: 1730MASL

VARIETY/ CASTILLO

PROCESS/ WASHED/THERMAL SHOCK/CATA’S PROFILE

ROAST PROFILE / ESPRESSO + FILTER




V60 Recipe

Now we’re not going to say ‘Christmassy’ because it still feels a bit too soon for us, but let’s start feeling something close to festive with this cinnamon and brown sugar baby that’s blown us away in pretty much every brewing method, but we’ve particularly loved this coffee when brewed on V60 using the following recipe.


12g coffee in

200g water out

 

Step-by-Step

  1. Pre-wet the filter and pre-heat the V60, pour the 12g of coffee in.
  2. Tap either side of the V60 to flatten the coffee bed.
  3. For the bloom, pour 30g in starting in the middle and moving outwards from the centre, ensuring even coverage of all grounds, and wait 30 seconds.
  4. For the second pour, pour add an additional 70g in, covering all coffee grounds, and wait another 30 seconds.
  5. For the remaining pours, add 50g every 30 seconds until you hit 200g.
  6. At 200g, give the grounds a good stir with a spoon or paddle, then swirl the V60 in both directions to flatten out the coffee bed.
  7. Enjoy!

 

Aeropress (Inverted Method)

For Aeropress, we have found that dropping the water volume slightly really brought those big cinnamon notes.  


16g of medium-fine coffee in 

220g water in*

Flip, and begin plunging at 1 minute, total brew time 1.30 minutes  


*we brewed ours between 85° and 89°


Step-by-Step:

  1. Pre-wet two aero filters over your chosen vessel (this pre-wets your filters, and also preheats your cup!).
  2. Preheat your inverted aero, too, and be sure to empty both the aero and the cup before you begin. 
  3. Put the 16g of coffee in the aero 'chamber', gently shake the Aeropress to ensure your dry coffee is flat and evenly distributed.  
  4. For the bloom, you want 30g of water.
  5. After pouring the bloom, swirl the aero to ensure even coverage of the grounds. 
  6. Wait 15 seconds for the bloom, then steadily pour up to 120g of water.
  7. Give a good agitate or stir with your Aeropress paddle.
  8. Wait until 45 seconds have passed. 
  9. At 45 seconds, pour the remaining water so that you reach 220g. 
  10. Agitate again and secure the cap in place.
  11. Push your Aeropress slightly so that some air is released, then at 1 minute, flip the Aeropress onto your cup. 
  12. Push the plunger down gently, evenly and slowly, stopping when you hear it begin to hiss- don't push it all the way down!
  13. Total brew time should be 1 minute 30. 






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