La Reb Pikudo Tabi
La Reb Pikudo Tabi
115g bag · Next shipment around Oct 31
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Another anoxic natural from Pikudo, this time featuring the Tabi varietal. Similarly juicy to the Pikudo coffee we featured previously though a whole lot lighter than last time.
Process: Anoxic Natural - Picking very ripe to overripe cherries, with up to 12 hrs in cherry dry fermentation. Cherries then placed in a sealed container and fermented in an anoxic environment for 72 hrs. Dried slowly in parabolic driers over 21 days.
Ambrosia Melon Calendula Pink Lady
- Funk
- 2CleanFunky
- Intensity
- 2DelicateBold
- Processing
- 3ClassicAdvanced
- Origin
- Palestina, Huila, Colombia
- Process
- Anoxic Natural
- Varietal
- Tabi
- Altitude
- 1900 masl
- Importer
- LaReb
- We paid
- $11/lb for the green coffee, before roasting
Brew it
CETO Breezy
For coffees at 1.5 funk and above.
- Brewer
- V60 · Cafec Abaca filter
- Dose
- 13 g coffee : 200 g water
- Grind
- Medium-coarse · 700 µm · 23 clicks C40
- Water
- ⅓-strength Third Wave Water Classic (or 60 ppm GH + 30 ppm KH)
- Temp
- 87°C
- Bloom
- 40 g · 1 minute
- Pours
- 5 × 40 g, fast (~10 ml/s)
- Total time
- 2:45 (last pour before 2:00)
- Rest
- 6+ weeks off roast
- 0:00Bloom with 40 g and let it sit a full minute.
- 1:00Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
- ~1:20–2:00Three more 40 g pours, each just before the bed is exposed.
- ~2:45Drawdown finishes. Serve warm or over ice; skip the flash chill.
Got a Switch? Pour the hot water in first so it cools toward 75°C, add the grounds, mix gently, steep 10 s, then open and continue from the second pour (hit 160 g after taring). The cold bloom tames fermenty notes. On a Deep27: 8 g : 120 g, 6 × 20 ml pours.
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