The Coffeevine December 17 Box – Da Matteo Victor Barrera

Part 3 for The Coffeevine December 17 box, in this post I’ll only write about the coffee from the coffee roastery Da Matteo. In the post from Monday, you’ve been able to read about the coffee and also what I expect from the coffee. In this part I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

In my cupping of Da Matteo Victor Barrera it was very easy to find all the flavors that Da Matteo noted in their cupping. It’s buttery, notes of tropical fruit and nice acidity. I would also like to know how good this coffee would be with “fika”.  First I tried it with a dark chocolate with sea salt, and as usual, it was amazing.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top, as shown in the picture below.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Notes of tropical fruit, reminds me a lot of dried mango. A buttery feel that is extremely similar to roasted chestnuts.

Information and recipe for the coffee:

Origin: Colombia
Variety: Tabi
Farm: Finca El Tesoro
Region: Palestina
Process: Washed
Altitude: 1 750 meters above sea level.

Pour Over:

17 g coffee (grind setting 19E at Baratza Sette 270, medium)
225 g water
40 g blooming 35 seconds
91 degrees Celsius

1) 40 g blooming for 35 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 35 seconds of blooming should be on in 1 minute and 35 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 2 minutes and 5 seconds.

Espro Travel Press:

19g coffee (grind setting on 26B 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: Certainly the best coffee in The Coffeevine’s December box, as it just passed over to 2018, it’s definitely the best coffee this year. Quick note; Colombian coffee from the 2017 harvest is absolutely amazing!

The smoothest coffee, even the best combination with and without “fika”. The buttery flavor in the coffee reminds of Buerre noisette (browned butter, I just like to flash with words). As I wrote above, it really reminds me of roasted chestnuts.

The Coffeevine has managed to choose a very sweet, fairly acidic and a well-bodied cup of coffee. Da Matteo’s coffee wins the prize and is a new favorite to me, I highly recommend this! I also believe that it fits most coffee drinkers. Just brew and enjoy!

The chocolate I ate was dark chocolate with sea salt.

Rating: 7.5/10

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