Sun & Life (Natural): Light Roast (SP Micro lot)

Frida Kahlo was an iconic artist that created some of the most amazing magical realism paintings that ever existed. She also was an artist and person who experienced a life of incredible pain and medical trauma, all well captured through her art. Frida had polio when she was 6, and then experienced a horrific bus accident when she was 18 that would result in further disabilities. She underwent some 33 operations in her lifetime and experienced chronic pain until she died. Some of her art tells the tale of the trauma and suffering she experienced, the others, the joy and beauty she experienced too. We have wanted to name a coffee in her honour for some time, we just needed an incredible coffee to match her incredible spirit. This natural Pacamara is big, juicy beans packed with rich vanilla notes and deep, funky chocolate vibes that you'll be dreaming about. ORIGIN + VARIETY: Honduras + Pacamara TASTING NOTES: vanilla + dark cocoa + funky ROAST: Light PRODUCER: Jesus Galeas FARM: La Valeria (5 hectares) REGION: Montecillo, Intibuca, Honduras ALTITUDE: 1700 masl PROCESS: Natural SIZE: 125g, 227g, and 340g GRIND: Whole bean, Filter, French Press and Moka Pot More about the processing method: Cherries are picked daily by four pickers, floated to remove defects, and then stored in sealed GrainPro where they undergo low oxygen fermentation for 48 hours. They are then dried on raised beds in a solar dryer for 35 days, before being placed in hermetically sealed bags to preserve their quality. More about Jesus Galeas Jesus has played an integral role in motivating his fellow community members to focus on specialty micro lot production, in large part due to his work with the Honduran Coffee Institute (IHCAFE). For seven years, he worked with the organization to assist coffee growers across the country in understanding their issues, from handling soil analyses to giving instruction in harvesting and processing coffee. While Jesus grows in Selguapa on his farm La Falda, his other farm, La Valeria, is located in Intibuca, in the Montecillos mountain range. This was his first inheritance from his father, which he began from a single manzana in 2010 at the age of 17. Since then, he’s taken many loans and put much hard labour into making this little plot grow to its present size of 5 hectares. Along the way, he planted Pacamara, Catuai, Paraneima, Bourbon, and IH-90. Brewing Tips: ESPRESSO: If wanting to pull this natural coffee as an espresso, we recommend experimentation. Try a 1:3 ratio, and grind a little finer for a longer shot. POUR OVER: For a V60, we recommend grinding fine-medium for this roast, 2-3 pours (post bloom). We use a 1:15 for a real velvety and complex cup, or a 1:16/1:17 for a more rounded cup. And this coffee can take some heat off boil. FRENCH PRESS: We recommend the James Hoffman method for French press: 1:16.67 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything off that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew. ICED COFFEE: Perfect as a funky and wild pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would (with the option of adding a bit less water)! Thank you as always to our partners at www.Semilla.com for a lot of the information and images contained on this page!