Brian Beyke

Revel Coffee Roasters - Las Acacias, Colombia - Craft Coffee - March 2014

Brian Beyke

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My previous encounter with Revel Coffee was last year with their Acatenango, Geisha: easily one of my favorite coffees of the year.  Luckily we share a common quality in that we like run on sentences, so I can only imagine he’d love to read any of the lengthy intros I have here on the blog.  They believe that quality is paramount - a difference you can revel in.  Today we look at Las Acacias, Colombia from Revel Coffee.  

Details:

Roaster: Revel Coffee Roasters

Producer: Las Acacias, farmed by Lucio Gilberto Mora

Origin: Huila, Colombia

Varietal: Caturra

Elevation: 1,300-1,700 mas

Process: Washed

Brew Method:

Woodneck | 34g © to 480g (w) | 4:30 total time | 202 degrees

Initial sips are syrupy - citrus high notes with a medium bodied with brown sugaring sweetness, slight spiced fruit crisp juiciness and a slightly roasty finish 
Nice and round with cranberry and grape notes being most noticeable with a warm spice finish. As it cools the grape notes round out even more  with a nice lushness. The flavor still stays rear mouth, not too wide. 
More cherry sweetness squeezes out as the body gets creamier and almond tones join the spice notes in a deep and comfy finish. 
Syrupy, round, sweet.
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Brew Method:

Kalita Wave | 40g © to 552g (w) | 3:45 total time | 202 degrees (preferred method)

Heavily aromaed and mesmerizing cup 

Initial sips are quite delicious. A creamy body giving way to dark, warm berry, a little tartness in the finish and an acidity that reminds me of orange juice concentrate.  Raspberry and cranberry notes there as well as crisp strawberry, all interplaying with more subtle yet still rich chocolate notes.  Reminds me a little if the Mahembe, Rwanda from Workshop.  
As it cools the notes become more succulent, swirling and bending in the mouth, dancing on the pallet.  This cup is dense - sophisticated yet playful.  It changes as it cools further and becomes a little less intense and both more and less juicy at the same time. More juicy in the sense that the fruits settle in and round out, less in the sense that they aren’t as vivacious and it’s a calmer cup now. It’s delicacy is welcomed, and only adds to how evocative the cup is. 
It remains sweet and bright, with more citrus notes layered in the cup. still has the berry sweetness (now with pops of cherry and fruit punch), hints of caramel and green tea, a tart finish with the long finish catching a whiff of spice and autumn leaves. 
Creamy, dense, evocative.  
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If it weren’t for the Kalita Wave I could easily overlook this coffee.  It just goes to show that sometimes you do need to work with a coffee to pull out its notes.  For me I typically do two things: 1) I like to order smaller amounts of coffee if possible so I can have it around for less time. 2) I like to stick to my recipes/ratios for devices.  Sometimes you run into a coffee that works better in different devices, at different temperature or age, different grind levels yadda yadda.  While this method is still essentially my go-to Kalita recipe, I just wanted to point out why I make notes like I do, with various devices and slight experimentation and what not.  While I’d love to have (and often they are) every cup I make of a coffee taste enjoyable, if there is a coffee that takes some time to dial in, finding that one excellent make of it makes the entire bag worth it.  The Kalita make of this coffee was exactly that.

Co-host of the I Brew My Own Coffee Podcast and always has all the chocolate. I also love to play board games. Yea, let's go do that right now.