SWEET CITRUS, FRANGIPANE, DARJEELING TEA
Selecting coffees for Special Bru has always been about the relationships we build as coffee buyers. This summer's blend is composed of two parts: a fresh harvest coffee from Pedro Zacarias, a producer in Huehuetenango, Guatemala, whom we featured in 2018 and 2019. The other half comes from Edwin Burgos García’s farm Los Pozitos, based in the Jinotega department of north-central Nicaragua, where he grows Caturra, Catuaí and Java varieties.More info
Finca Los Pozitos; Finca El Limar
Edwin Burgos García; Pedro Zacarias
The first half of this summer's blend is from Pedro Zacarias, a producer in Huehuetenango, Guatemala, whom we featured in 2018 and 2019. Pedro has been a coffee farmer for 28 years and tends Finca El Limar alongside his wife Elisabeth. We bought coffee produced on El Limar for two years in a row, after which the lot was heavily pruned - a process often referred to as ‘stumping’ - to promote healthy and vigorous tree growth.
Using a rotational system of pruning may cut production volumes for one or two harvests, but this decrease in annual production is more than balanced out by the long-term increased yields from healthier coffee trees. Being willing to take the short term hit to ensure his coffee trees will be healthy in the long term is a testament to a skilled and dedicated producer.
This year’s harvest from the reinvigorated Caturra, Bourbon, and Red Pache trees has been selectively picked at peak ripeness, depulped with a 48 hour soak before washing & patio drying. The resulting cup has great poise, full of sugary sweet citrus, black tea and floral characteristics – perfect for the top notes of our flagship omni-roast blend.
Completing the blend, we’ve opened our hearts to the Nicaraguan coffees sourced by Caravela, a long time importing partner of CCR. Our first selection from this new venture is perfectly suited for Special Bru, and comes from Edwin Burgos García’s Finca Los Pozitos. Based in the Jinotega department in the northwest of Nicaragua, and growing 28ha of Caturra, Catuai and Java varieties under Avocado & Guava shade trees. Edwin’s process involves depulping, soaking the coffee for 12-18 hours before washing with fresh water, and drying on shaded raised beds – ensuring a squeaky clean cup.
His coffee has base notes of red apple, frangipane and demerara sugar, with a creamy body that perfectly compliments the more delicate Guatemalan component. We’ve been loving this blend in the roastery from the moment it arrives – try brewing as an iced filter as the weather warms up!
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Special Brü, our seasonal blend, is roasted for easy extraction across many brew methods – including espresso! For filter, we recommend a ration of 60g coffee to 1 litre of water, adjusted for size. For ‘spro, try 18g of coffee to 40g of liquid, at 30-32 seconds.