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Featured in Our 2024 Advent Calendar

Katia Duke - Quietly Coffee (Advent 2024 - Day #22)

$16.00 USD
By Quietly Coffee
Origin Honduras
Region Copán Ruinas, Copán
Producer Katia Duke
Process Low Oxyen Red Honey
Varietal Catuai, Obatá
Elevation 1300
Tasting Notes Red Cherry, Gingerbread, Apricot, Honey
Description
"Katia’s coffee always delivers a perfect balance between dynamic fruit forward flavours and deep comforting sweetness. The combination of low oxygen fermentation with red honey processing locks in all kinds of notes that are perfect wintery days with milk chocolate, gingerbread, and sticky honey building the base flavours of the cup. The red cherry acidity mingles with orange blossom aromatics and a nice hit of jammy apricot. Taken together, the round body, cherry flavours, and light cocoa finish reminds me of a big scoopful of Cherry Garcia Ice Cream!”

— Lee Knuttila, Owner

Size: 300 grams of whole bean coffee. Roasted mid November 2024.

This coffee was featured in the Day 22 of the 2024 Advent Calendar!

If you're a subscriber to The Roasters Pack, don't forget - you can get free shipping by bundling with your on-going subscription! Be sure to use the code IMASUBSCRIBER at checkout.

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Katia Duke - Quietly Coffee (Advent 2024 - Day #22) Katia Duke - Quietly Coffee (Advent 2024 - Day #22)
$16.00

MORE ABOUT THE ROASTER

"Katia’s coffee always delivers a perfect balance between dynamic fruit forward flavours and deep comforting sweetness. The combination of low oxygen fermentation with red honey processing locks in all kinds of notes that are perfect wintery days with milk chocolate, gingerbread, and sticky honey building the base flavours of the cup. The red cherry acidity mingles with orange blossom aromatics and a nice hit of jammy apricot. Taken together, the round body, cherry flavours, and light cocoa finish reminds me of a big scoopful of Cherry Garcia Ice Cream!”

— Lee Knuttila, Owner

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BREW GUIDE

Brewing tips from the roaster:

I’ve been using this pretty great recipe from Vibrant Coffee Roasters:

Dose 20g, ground at table salt-ish or medium-fine. At 0m00s, pour 60-70s of water spiraled around the grounds at about 10-15g per second. If you see any dry spots, gently stir. At 0m40s, you should hit 215g total by 1m10s on your timer. Pour in a spiral with ~5g per second, aim for even saturation across the bed. At1m45s, second pour should reach 340g by ~2m45s with a flow rate of ~4g per second. Swirl the bed if any grinds are stuck outside the wet coffee bed. As always, pouring technique beats out time. So, don’t worry too much about hitting those marks precisely, just work on an even and consistent pour of 125g in that 30 second window.

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