I had thoughts about these coffees for wuite some time already. It was more than a month ago, maybe almost two, when I and my friend browsed the Philocoffea website about their products. He was gonna travel to Japan and pick our order from there, then bring it back to Bulgaria… And our excitement was even greater from one fact… we were gonna buy coffee from a 2016 world brewers champion!
Tetsu Katsuya was just a barista at the time he won the world coffee brewers championships back in 2016, and now he runs a pretty successful roasters business. And although I have now a bit of doubts about the rosting quality of eastern asian roasters, this one was expected to be a lot better than the South Korean coffee experience. Now the day has come and I am opening one of the bags of champion’s coffee beans. I picked the anaerobic coffee just for one reason. I never had a coffee from Bolivia…
Opening of the bag is interesting, and I start to see this kind of opening in a lot of coffee packaging recently. It is nice, because the tear occurs perfectly even!
And now it was time to learn the truth about the se beans… Are they gonna be darkly roaster, or they will be fine?
A moment of relief…
They were perfectly fine to me, they even seem like light roasted by my standarts! I cannot be happier. For the brewing method I wanted to see the coffee forst and then choose one… These beans are going straight into the AeroPress! Not that stright… I mean, they are going into the fancy grinder first!
And now let’s prepare the AeroPress! It is maybe my favorite brew method for now, when I want filter like coffee, but I have to brew a single dose. For two or more doses I prefer the V60. But now… this tool!
These Bolivian anaerobic beans are said to have pretty complex aroma profile. It starts with Brown sugar and Almond chocolate, continues with Apple and Red currant and finishes with Black tea! A lot happening here, yeah? The anaerobically processed beans are expected to have a lot more buances in their taste profile than the other more traditionally processed coffee beans.
I brew the beans for aboit two minutes with a relatively coarser grind setting. Some stirring is required as well, of course… I want a well extracted coffee!
After the first drips I saw that this coffee is brewing a lot differently. The color was so light, that I wondered if I warmed the water enough… but yes! After a second thought, I clearly remember the hot water kettle switching off after the water started to boil… But look! This coffee is really light, like nothing that I had in the last year or so. I even poured it in an alcohol glass to see it better.
And now the taste!
I have to say that winning brewing chapmpionship is a lot different than roasting coffee. Although these two things are so close together, like two consecutive steps in coffee processing, they require a lot of different knowledge and training.
This coffee was like… perfect! It was brilliantly roasted for filter vrewing or an AeroPress. And it showed me that not all the Asian roasters are equal. This is maybe due to their personal style and preferences.
The Bolivian coffee really had these caramel nut vibes with a bit of fruitiness, and it felt overal like a black tea, so I have to say it had all of the seeked nuances in its flavor. I am pretty happy that I chose and received the beans of the 2016 world brewers champion!
That’s all for today. See you soon and have a wonderful weekend!
Bye!
