MR ENGINEER COFFEE

Weight	200 g

Product description

Salwador

Cooperativa San Carlos

San Carlos Dos

bourbon

natural anaerobic

1100 -1665

2023

Clever

The origin of this coffee

Producer

Station was established in 2016, the station has been managed since then by Alex. Everyone who works at Gitega is from the local community and Alex feels that the station plays a valuable and positive role in the area for the work it provides.

Gitega employs 150 people including 11 permanently, with the rest being seasonal workers. 90% are women. 1040 farmers contribute cherry to Gitega’s annual production and in 2016 they processed 400 tons of cherry. At the time next Falcon visit they had already hit 500 tons with the expectation to hit 700 before they stopped processing for the season.

Variety

Bourbon yields relatively low and is susceptible to the main coffee diseases. In the early 18th century, French missionaries brought Bourbon from Yemen to the island of Bourbon (now La Réunion) – giving it its present name.

Bourbon did not leave the island until the mid-19th century. But then the variety spread to different parts of the world as missionaries began to settle in Africa and the Americas. The Bourbon variety was brought to Brazil around 1860. And from there it quickly spread north to other parts of South and Central America, where it is still grown today. Here it was crossed with other Bourbon-related varieties imported from India, as well as Ethiopian local varieties. Today, there are many Bourbon-like varieties in East Africa, but none exactly match the distinct Bourbon variety found in Latin America.

Processing

Process

washed processing is still the most common method. Freshly harvested coffee fruits are sorted for ripeness, imperfections and impurities. Then, within a maximum of 24 hours, the fruit goes to a wet mill, where it is stripped of its skin and pulp.

The beans then undergo a fermentation process, followed by washing and drying. The quality of a washed-processed coffee depends almost 100% on whether the bean has absorbed sufficient natural sugars and nutrients during the growth cycle. Therefore, washed coffees most fully reflect both the knowledge of growing the perfect coffee bean and the fact that farmers play an integral role in creating its flavour. The maturity of the fruit, the controlled fermentation process, the careful washing and drying of the beans are absolutely key. Washed coffees show to the greatest extent, the natural terroir in the coffee – the characteristics of the country of origin and environmental conditions.

Bourbon yields relatively low and is susceptible to the main coffee diseases. In the early 18th century, French missionaries brought Bourbon from Yemen to the island of Bourbon (now La Réunion) – giving it its present name.

Bourbon did not leave the island until the mid-19th century. But then the variety spread to different parts of the world as missionaries began to settle in Africa and the Americas. The Bourbon variety was brought to Brazil around 1860. And from there it quickly spread north to other parts of South and Central America, where it is still grown today. Here it was crossed with other Bourbon-related varieties imported from India, as well as Ethiopian local varieties. Today, there are many Bourbon-like varieties in East Africa, but none exactly match the distinct Bourbon variety found in Latin America.

How does Aga brew this coffee?

Brewing method for this coffe

Pour over

This is a method for those who like to celebrate the brewing process of coffee. You use a special kettle with a long spout and a paper filter. First, you pour a little water over the coffee so that it let off the gas – this is called blooming. Then, slowly pouring in the rest of the water, you let the coffee drip straight into the cup. It’s kind of a drip method for coffee. It gives you complete control over the flavour – from light and floral to strong and pronounced.

Recipe:

Brewing method:

CLEVER dripper

Coffee dose:

30g

Grind setting:

Jak kryształki cukru trzcinowego (25-27 klików na comandante).

Water:

500g

Water temperature:

94°C

Recommended brewing time:

3:00 min + drop time 30/40sec

Preparation:

Prepare: vessel to which you will be brewing coffee (can be server, jug or a mug) , scale, paper filter, clever dripper.
Grind 30 g of coffe.
Put paper filter into clever dripper.
Add coffee to clever and add 500ml of 94C water. Start the timer when you start pouring water.
When timer shows 3:00 min put clever on server/jug.
When whole coffee will be released from clever, put it aside and enjoy the coffee.

Customers opinion

Delivery and returns

Delivery

All orders are shipped within two business days or less. All additional information regarding orders is sent by e-mail.

Delivery type

Poland

inPost Paczkomat

inPost Courier

Foreign

DHL Express or DHL

Price

17 pln

21 pln

Shipping costs are calculated individually depending on the weight and country of shipment.

Returns

You have 14 days from ordering to return undamaged goods. Return costs are borne by the buyer.

Return address

Sheep and Raven Shoowroom
ul. Siedmiogrodzka 3/u8
01-204 Warszawa, Poland

Additional information

I do not accept returns from companies.
I do not accept returns sent on delivery.
Do you get it for free? – if you return the goods, also send them back to us.

Please submit complaints to the following e-mail address: sklep@sheepandraven.pl
Please include in your message:

name, surname, address, e-mail address of the Buyer,
the date of conclusion of the Agreement constituting the basis for the complaint,
subject of the complaint, indicating the Buyer’s request,
any circumstances justifying the complaint.

Return and withdrawal forms can be found on the F.A.Q page.