Budhas Kafferosteri – Elida Estate Honey

I intend to start with the same text as last written Budhas Kafferosteri post:

“It’s finally time for another Budhas Kafferosteri coffee, this is a special post for me. By the end of 2016, I drank this coffee from exactly the same farm and it was absolutely amazing!”

This coffee is from the same farm just that it’s honey-processed, which gives a much sweeter and honey-like mouthfeel than the other methods. Personally, I prefer Natural above all, but Honey is a very nice option to change coffee patterns.

We must discuss something that might be experienced as ‘bad news’, what I’ve understood is that this year’s harvest of Elida Estate Honey will be the last Honey processed coffee.. Ever! And it will be my first try. It might feel weird to read a review of a coffee lead off on a sad note, but I’m suggesting we see this as a tribute to this amazing coffee!

This is the fifth post about Budhas Kafferosteri (click Budhas Kafferosteri to see all previous and later posts). On the back of the bag of Budhas Kafferosteri, it’s as usual:

“We are an artisan coffee roastery in the north of Sweden Lapland. We roast our coffee with passion in small batches, using a traditional drumroast”

Information and recipe for the coffee:

Origin: Panama
Variety: Catuai
Farm: Wilford Lamastus, Elida Estate
Region: Alto Quiel, Boquete
Process: Honey
Altitude: 1750 – 1900 meters above sea level.

Pour Over:

17g coffee (grind setting on 20B Baratza Sette 270, medium-coarse)
225g of filtered water
40g bloom 30 seconds
89 degrees Celsius

1) 40 g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 105 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 05 seconds
3) 120 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: One of the best-tasting honey-processed coffees I’ve tested, it has a very nice and smooth taste which, according to me, is the best combination for a honey-processed coffee. Honey is also very difficult to appreciate sometimes and that’s why you might not want to drink it every day but it’s really nice to change coffee patterns as I wrote about above. When it’s Elida Estate and Budhas Kafferosteri, it’s always something special. Just as it is now!

The recipe is similar to the natural-processed Elida Estate only with lower temperature, the reason is simple. I want a more sensitive while I’m brewing a delicate coffee, I think it will bring forward a more honey-like presence in your mouth at lower brewed temperatures. This also applies when you drink the coffee, let it cool down in temperature slightly before you drink it, then you will taste all the beautiful tones in this coffee!

As usual, there is a battle between the Hario V60 and the Espro Travel Press. In this case, I’m putting my vote on the Hario V60, because with that brewing technique you can bring out all of the delicate tones that the coffee can give. I also want to give a shoutout for Wacaco’s Nanopresso, which made a really sweet and chocolate-like espresso that was incredibly good!

It feels like I always say this when it comes to coffee from Budhas Kafferosteri, but I quote the previous post about Elida Estate Natural: “This coffee is recommended to every person in the world, I can not find words to shame it more than that! Fantastic “. It gets lower grades than Naturalkaffet, but you can not beat it, it’s perfect, but this is incredibly good!

It feels like I always say this when it comes to coffee from Budhas Kafferosteri, but I’m gonna quote the previous post about Elida Estate Natural: “This coffee is recommended to every person in the world, I can not find words to praise it more than that! Fantastic! If I had to drink one type of coffee for the rest of my life, I would’ve chosen Elida Estate Natural from Budhas Kafferosteri!”. It gets a lower grade than the Natural-processed coffee, but you can not beat perfect, it’s amazing, but this is also incredibly good!

To compare them both, pour over is a little more like Coca-Cola (clean and sweet) and Espro is like the Swedish Christmas drink “Julmust”.

Rating: 7.5/10

The rating is only based on taste and quality and is not based on price.