Roast event recruitment has ended
GLITCH COFFEE＆ROASTERS
Suzuki Kiyokazu
87
CSLC
Castillo
El Paraiso Farm
Castillo
[Recruitment ended]GLITCH COFFEE＆ROASTERS
Suzuki Kiyokazu ,
El Paraiso Farm
Roasting Castillo !
At CROWD ROASTER , you can enjoy the combination of top-class roasters and carefully selected high-quality green coffee beans from around the world.
The combination of GLITCH COFFEE＆ROASTERS Suzuki Kiyokazu and El Paraiso Farm Castillo has been realized!
Suzuki KiyokazuKiyokazu Suzuki
In his 20s, while worrying about his future dreams, he encountered specialty coffee and entered the world of coffee. He became fully involved in roasting under Paul Bazett, a world barista champion from Australia, and opened ``GLITCH COFFEE & ROASTERS'' in Jimbocho in 2015. We continue to focus on single origin and light roast, and the fruity coffee that can only be tasted here attracts many coffee lovers and continues to propose new coffee tastes. There are three stores in Jimbocho, Akasaka, and Nagoya.
GLITCH COFFEE & ROASTERS
1F, Kamura Building, 3-16, Kanda Nishikicho, Chiyoda-ku, Tokyo 101-0054
1F, Kamura Building, 3-16, Kanda Nishikicho, Chiyoda-ku, Tokyo 101-0054
"For the first time, we will be roasting the El Paraiso Farm's signature lychee coffee at CROWD ROASTER !"
The most popular fruit in El Paraiso is the lychee.
This is the first time that El Paraiso Farm's "Lychee" beans have been sold at CROWD ROASTER , but I am familiar with them as I have been roasting and brewing them at GLITCH for some time.
El Paraiso Farm in Colombia is a farm that has established a method of naming each lot of Castillo coffee beans before shipping them, by creating flavor through ingenious selection methods.
There are many different lots of El Paraiso, including red plum, lime, and rose tea, but the most popular was lychee.
What's the difference between last year and this year?
GLITCH has handled "Lychee" before, but this batch is from 2021/22. From my impression after roasting it, the unique flavor of El Paraiso comes out, but it seems that the tolerance for roasting has become wider. Until now, it was limited to light roast to medium-light roast, but even a medium roast may produce a different taste.
The reason is that the previous "Lychee" had a set roasting point to bring out the sourness and flavor, and the flavor sometimes disappeared. However, the range of this batch is wide, so it seems like we can try various flavors. Therefore, I think the taste will change depending on the roaster we use.
I personally want to roast this batch a little harder than before, with a lighter roast. The beans seem to be harder than before, so if I don't do that, I might not be able to achieve the flavor I'm aiming for. I'm hoping to bring out a more creamy texture, sweetness, and unique flavor than before.
Delivering a simple sweetness with a mild acidity
"Red Plum," which is currently available in GLITCH stores, has a very strong scent, and I think you'll be able to tell the difference between it and "Lychee."
This time, it's on the sweeter side, with a vanilla-like, milk chocolate-like sweetness. When you think of El Paraiso, you think, "Oh, I know this!" It's more well-known than other coffee beans, and I think it's a coffee that has created an innovative field.
This is the first time we've had a "Lychee" flavor at CROWD ROASTER . I think that up until now, we've had a lot of natural and anaerobic berry flavors, but I think this coffee will have a very different feel to it. Please look forward to it.
GLITCH Kiyokazu 's recommended "Lychee" recipe
This time, we have already created a recipe for the "Lychee" coffee, as it was previously sold at GLITCH. If you brew it in the same way, we think you will be able to bring out the unique flavor of "Lychee," so please use it as a reference.
＜Preparation＞
Grind size: Medium grind
Bean quantity: 15g
Hot water: 260ml (86 degrees)
Dripper: Hario V60, ORIGAMI
<Extraction method>
First extraction: 70ml
Stir with a spoon 5 times
2nd dose 140ml
3rd time 50ml
Extraction time: 2 minutes 30 seconds
green beans to roast
87CSLC
Castillo
El Paraiso FarmDiego Samuel BermudezPiendamo district, province of Cauca1700mCastilloDouble Anaerobic LycheeUS Foods Co., Ltd.
flavor
strawberry jam
Lychee
strawberry jamLycheeA new lychee lot is now available from the world-famous El Paraiso Farm!
El Paraiso Farm is currently the most talked-about farm in Colombia. Its coffee is so popular that it is difficult to obtain, thanks to its ingenious selection and drying methods that create a unique flavor that can only be found here. It is supported by roasters and coffee lovers around the world.
A new lot will be released from El Paraiso Farm.
Double anaerobic fermentation is a unique process at El Paraiso Farm, and this batch is ``lychee'' flavored. This is a special coffee that surprises those who drink it with a strong flavor like no other and a sweet and mellow aroma.
A unique flavor created by a COE award-winning expert in anaerobic fermentation.
The province of Cauca, where El Paraiso Farm is located, is located in the Andes Mountains in south-central Colombia, and is known for producing specialty coffee of consistently high quality standards. Among them, El Paraiso Farm is highly rated. Farmer Diego Samuel Bermudez has thoroughly researched post-harvest flavor creation and created new flavors using anaerobic fermentation and unique drying methods. .
In 2018, he placed 10th in the Colombian COE (Cup of Excellence) with a lot selected with double anaerobic fermentation. He is called the leading anaerobic expert in Colombia.
Anaerobic fermentation is said to be extremely difficult to control in terms of flavor creation and reproduction.
Diego Samuel Bermudez, a research-minded producer, has succeeded in controlling the flavor. We create flavors such as lime, red fruit, and lychee. This time's lot is ``lychee'' among them. The variety is Castillo , which is widely grown in Colombia.
The double anaerobic fermentation process involves anaerobic fermentation of the cherries at 18 degrees for 48 hours, and then anaerobic fermentation again at 19 degrees for 96 hours after the pulp is removed. This is a laborious method in which anaerobic fermentation is carried out twice, with the cherries and the parchment. In the washing process, the cherries are first washed in hot water at 40 degrees, then washed in water at 12 degrees, and then dried for 34 hours in an environment with a temperature of 35 degrees and a humidity of 25 degrees, and the moisture content is adjusted to 11%. This complex process results in a coffee with a unique and wonderful aroma and flavor that cannot be found anywhere else.
Light roasts are characterized by a clean citrus acidity. You can feel the flavor of lychee and peach, while medium roasts have those flavors but the acidity is more subdued and easy to drink, with a slightly milky strawberry chocolate flavor. No matter what level of roast you choose, you can feel the distinctive flavor clearly, and you can enjoy the changes that come with different levels of roasting.
This precious coffee can be enjoyed at CROWD ROASTER . Once you try it, you will be amazed like never before.
It's possible because it's CROWD ROASTER
A combination of top roasters and high quality raw beans.
A unique taste.
Please enjoy our special coffee.
This package will be delivered to your home mailbox.
* Shin is a sample.
* Shin is a sample.
Raw bean cost2,970(tax included)
125g of raw beans (approx. 100g after roasting) About 8 cups
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