Blasts of jackfruit, raspberry, guava, blackberry + chocolate. Sweet, jammy + intense. Flavour turned up to 11.
Koke, Yirgacheffe, Ethiopia
1950 - 2300 MASL
Supernatural Blue Copper
Small holder farmers
So what exactly is Supernatural Coffee?
Supernaturals are super delicious, super juicy and super fruity. They're the type of coffee that generate a 'WTF?!' (in a good way) response from someone who's never tried anything like it...before taking another big sip!
Supernatural Processing involves a number of experimental techniques designed to boost flavour, sweetness and body. It takes already brilliant coffees such as this grade 1 Heirloom varietal and turns the intensity up on everything!
It's the visual definition of wild coffee: natural mutations of Arabica trees that speckle the wild forest that grows dense and overhead around the hills surrounding the washing stations. Red dirt roads lead the way to raised drying beds that sit where the land allows it to be flat, while the sun beams down across the low humid, dry air, infusing the flavours of the cherry into the green bean, creating what we inevitably know will be incredibly delicious tasting coffees! Coffee grown from unpruned, unplanted, wild varietal trees.
When you visit a coffee farm, you might expect to see lush coffee trees with a lot of leaves, all planted in neat rows for maximum efficiency, and well pruned for increased yields. This is far from the case in Koke! Here the trees are lanky and thin and have several trunks extending from the ground. They're not so much planted as much as they grow wherever they choose to spawn from the earth.
Coffee cherries in Koke are harvested from October January and taken to the washing station where these small-holder lots are combined. Coffee is first hand sorted to remove under/over-ripe cherries and select cherries between 18-22 Brix. Cherries are then shade-dried on raised beds in thick piles and regularly turned over to control fermentation for the first 3-5 days, thinned out during the day but piled up again inside plastic ‘cocoons’ at night for another 5-8 days. Finally, cherries are spread in thick layers on beds with frequent moving for a further 10-15 days until the moisture reaches 10-12%. Dried beans are then stored in the dried cherry pod for protection and to maximise fruit flavours until milling and export preparation.
We recommend the following recipes as a starting points:
Peak age: 7-18 days after roast
Brew temperature: 93ºC
18g in 270ml out (1:15)
Age best used: 10-28 days after roast
Dose: 20 grams
Brew temperature: 93.5ºC
Bar Pressure: 7.5
Brew time: 25 - 32 sec
Brew weight: 40 grams
Brew Ratio: 1:2
Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. Have fun experimenting.
*If purchasing a Christmas tin as a gift, please let us know in the Order Notes section (once added to cart) if you'd like us to write a brief msg on the lid (Dear ... Merry Xmas ... love ... etc), otherwise we'll leave it blank :)
We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week.
Please note that we cannot ship to PO Boxes and see our FAQ for all shipping details.