The Coffeevine December 17 Box – The Barn El Diamante

Part 2 for The Coffeevine December 17 box, in this post I’ll only write about the coffee from the coffee roastery The Barn. 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 The Barn – El Diamante, I could instantly feel a sweet acidity. It reminds me of a grape, but not a dark one, rather a yellow or green grape, or maybe even a gooseberry.  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, it was okay, but it was better with a muffin for example.

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:
An early sweet acidity that gives a rich cup of grape. It actually reminds me a lot of gooseberries.

Information and recipe for the coffee:

Origin: Honduras
Variety: Bourbon
Farm: El Diamante
Region: Intibuca
Process: Washed
Altitude: 1700 meters above sea level.

Pour Over:

17 g coffee (grind setting 18A at Baratza Sette 270, medium)
225 g water
40 g blooming 30 seconds
92 degrees Celsius

1) 40 g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 100 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 30 seconds.
3) 125 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.

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: A good coffee, The Barn has really impressed me, it’s always a coffee with a high level of quality. I make high demands on the coffee and it’s not very many that leaves me with a gigantic impression, but despite that, I find it to be of great taste!

The Barn’s El Diamante is a good coffee that was a good combination to a blueberry muffin, the tones of grape featured much better than the combination with the piece of chocolate. So far, this coffee is in the lead in The Coffeevines’s December Box. We’ll simply see who’s taking home the price tomorrow!

The chocolate I ate was a dark chocolate with sea salt.

Rating: 6.0/10

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