Björklunds Kafferosteri – Las Hortencias

It’s finally time for another coffee from a personal favorite, Björklunds Kafferosteri. Today I’ll review Las Hortencias, a coffee from Nicaragua. It’s always interesting to make a recipe for Björklunds. initially, I had some interesting ideas for how I could bring out the best of the coffee just by reading the description.

Information and recipe for the coffee:

Origin: Nicaragua
Variety: Java
Farm: Martha y Ana Albir
Region: Dipilto
Process: Washed
Altitude: 1200 meters above sea level.

Pour Over:

17g coffee (grind setting on 22C Baratza Sette 270, coarse)
225g of filtered water
40g bloom 35 seconds
92 degrees Celsius

1) 40 g blooming for 35 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 125 g of water in a circular flow (this including 40 g of water blooming). This including 35 seconds of blooming should be on in 1 minute and 20 seconds
3) 100 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 1 minute, 45-50 seconds.

Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.

Review: Björklunds Kafferosteri – Las Hortencias is a very good coffee, this might sound weird but it isn’t negative at all, but the coffee isn’t that special. That means that the character of the coffee won’t stick out in sweetness, acidity, bitterness and so on. Because of this, you will get a more well-balanced cup of coffee, unlike a coffee from Kenya for example.

It’s a Nicaragua coffee like its Nicaraguan predecessors on kaffenytt, it has a complex taste, but if you want to tweak with the balance go for my recipe above (pour-over recipe). You will get a sweet, non-acidic but with disappearing tones of sweet tangerine almost caramel like. Below you’ll find my bonus-recipe. With that recipe, you will get an almost perfectly balanced coffee (lies, but kinda close though). Try it for fun, it’s an extremely easy recipe.

As usual, it is a battle between the Hario V60 and the Espro Travel Press. In this case, Espro Travel Press is the winner! The musty variant that developed with press-coffee agrees with Björklunds Kafferosteri – Las Hortencias. But both are good ways to brew with!

BONUS: 

Actually, I certainly have 10 times more information to share with me than I usually do, sometimes my tests are really bad and sometimes they are really good. The reason I do not share my experiments so often is that they do not do coffee justice, but I thought that because I got such an impression on Instagram through private messages wondering if I have other methods than just strict ones that might be difficult to perform.

So here I invite you to a slightly different, but extremely simple recipe that anyone can handle. The coffee will be well-balanced and gives you a bigger cup than my standard recipe that really is for brewing coffee to a small pitcher.

Pour Over:

21g coffee (grind setting on 22C Baratza Sette 270, coarse)
300g of filtered water
100g bloom 45 seconds
92 degrees Celsius

1) 100 g blooming for 45 seconds, don’t even stir with a bamboo stirrer to get all of the coffee wet. 100g water should be enough to get all coffee moistened, that’s the point behind 100g of water.
2) 200g water in a circular flow until you reach 300g of total water. To keep it simple the total brew time should be between 2 minutes and 25 seconds to 2 minutes and 45 seconds.