Roast event recruitment has ended
GLITCH COFFEE＆ROASTERS
Suzuki Kiyokazu
86.125
CSRT
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
"El Paraiso Farm's Rose Tea will be roasted for the first time at CR!"
This is the first time that CROWD ROASTER has been serving El Paraiso Farm's Rose Tea, but we are already familiar with the Colombian El Paraiso Farm, having previously roasted and extracted the beans at GLITCH.
El Paraiso Farm is a farm that has established a method of naming each lot of Castillo coffee beans and shipping them, by creating flavor through ingenious selection methods.
There are many different lots of El Paraiso, including red plum, lime, and lychee, and when you hear the word El Paraiso, you'll think, "Oh, I know that!" It's more well-known than any other coffee bean, and I think it's a coffee that has created an innovative category.
This is the first time we've had "Rose Tea" at CROWD ROASTER . Up until now, we've had a lot of natural and anaerobic berry flavors, but I think this coffee has a very different feel to it. Please look forward to it.
■GLITCH Kiyokazu 's recommended "Rose Tea" drip recipe
＜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
＜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
86.125CSRT
Castillo
El Paraiso FarmDiego Samuel BermudezPiendamo district, province of Cauca1700mCastilloDouble Anaerobic Rose TeaUS Foods Co., Ltd.
flavor
strawberry
Peach
Rose
strawberryPeachRoseA richly fragrant rose tea from the world-famous El Paraiso Farm!
This is the most popular farm in Colombia right now.El Paraiso FarmBy carefully selecting and drying our coffee, we create a unique flavor that can only be tasted here, and it is supported by roasters and coffee lovers around the world, and has become so popular that it is difficult to obtain.
The following message came from El Paraiso Farm:Rose Tea" has an alluring sweet aroma and a sweet flavor reminiscent of black tea and strawberries, making it a coffee that offers a completely different experience than any other.
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 dedicated researcher, has been able to control the flavors, creating flavors of lime, red fruits, lychee, etc. This "Rose Tea" batch has been selected through a laborious process:
The cherries undergo anaerobic fermentation at 19°C for 36 hours, and after depulping, they undergo another anaerobic fermentation at 19°C for 40 hours. Anaerobic fermentation is carried out twice, with the cherries and parchment. In the washing process, the cherries are first washed in hot water at 40°C, then washed in water at 12°C, and then dried for 34 hours in an environment with a temperature of 35°C and a humidity of 25°C. This complex process results in a coffee with a unique and wonderful aroma and flavor that cannot be found anywhere else.
Light roasts have a rose tea, rose jam, peach, and strawberry aroma, and are fruity and sweet. Medium roasts have a slightly less sour taste and a sweeter strawberry milk chocolate flavor. You can enjoy the difference depending on the degree 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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