Well it’s Saturday morning
again! I love Saturdays because I am not supposed to go to work and I can enjoy my coffee uninterrupted while the kids are playing around. I must admit that it becomes harder with the little “beasts” because the little one is starting to go around very fast and he opens all the cabinets seeking for everything that’s interesting for him.
Most commonly the things he likes are not toys or stuff that is good for him, but various boxes with things that are not suitable for kids. It’s very difficult to track him all the time and do something different from the everyday household routine. I’m hoping to finish this post without some “accidents” around me 😁 (he is now literally eating cardboard…🤯)
Well, this week came a new coffee delivery, but I still have a bit of the old one, so I will finish the opened coffees first. Not opening the new ones will keep them fresh for longer time.
Honduras caballero is the V60 coffee to have now! I think it will be enough for 1 brew and a bit more. So let’s go for it. Two weeks ago I told you the story behind this coffee, but do you know the variety of it? Do you know every coffee has a variety? And there are more varieties than robusta and arabica?
Brewing will just start!
Actually robusta is not a variety at all. The coffee divides in two main species- Arabica and Canephora. And although they both have a lot of coffee varieties, Canephora’s most famous variety is called Robusta and Robusta name is most likely to be used for all the Canephora coffees.
Here will come the hot water!
Arabica on the other side has a lot of varieties too, but usually the coffee makers are not that specific about the coffee that they use for their product and coffee lovers will most of the time order just “Arabica coffee.” The Honduras Caballero coffee is from the Catui variety. This variety is a hybrid and is created in Brazil in the 1940s and it was originally created to bring bigger crops but keep the high quality aromas of the originator - Caturra variety.
Blooming phase - the coffee needs about 30-45 seconds for this phase.
I was really not aware of these facts too, but coffee passion gives us a greater overall knowledge about the favorite liquid which gives us such a pleasure and makes our days better!
It’s almost ready now!
I noticed that all the coffees I ordered now have different varieties which is somehow interesting! 😁
The Guatemala bio comes from the Bourbon variety, which is probably among the most famous arabica beans. This variety was created on the island of Bourbon in the 18th century. This is not a very high productive coffee, but its taste is among the finest available.
Ethiopia Wonago on the other side comes from the Heirloom variety. This is a very interesting variety because it’s not developed artificially. It’s the Ethiopian wild variety and has multiple known sub-varieties known around different villages where it originates. It has typically a juicy and pleasant acidity flavor.
Nicaragua Gabriela Hueck coffee comes from the Red Catui H3 hybrid, which as you may notice is a hybrid created using the Honduras Caballero’s Catui variety.
I feel that the more I read and dive into the coffee topic, the deeper and broader it gets. While for someone coffees will be just brands like “Lavazza”, “Kimbo”, “Davidoff” and etc. for others coffee will be divided into different categories - Bourbon, Geisha, Typica and so on…
And because my coffee is ready now, I will enjoy its fresh and fruitful flavor. This really makes my day start with in a better and “more refined” way.
Well, now with the bigger boy being away too, I need all my attention focused on the kids. See you again soon and have a lovely weekend!
