It’s finally time for another Budhas Kafferosteri coffee, this is a special post for me. By the end of 2016, I drank this coffee from exactly the same farm and it was absolutely amazing!
So now it was time to try the next harvest of Wilford Lamastus’s natural-processed Elida Estate coffee. I have already written down my notes about everything I want to say about the coffee, but I could not help brewing half a liter of this coffee while I was writing this blog post. It’s an Espro P7 with 530ml capacity I use while I’m writing at this moment.
There are powerful tones of cocoa, sweetness from plum and with a buttery taste that you can find in dark chocolate. Heavenly! This is the fourth post about Budhas Kafferosteri (click Budhas Kafferosteri to see all previous and later posts). On the back of the bag of Budhas Kafferosteri, it’s as usual:
“We are an artisan coffee roastery in the north of Sweden Lapland. We roast our coffee with passion in small batches, using a traditional drumroast”
Information and recipe for the coffee:
Farm: Wilford Lamastus, Elida Estate
Region: Alto Quiel, Boquete
Altitude: 1750 – 1900 meters above sea level.
17g coffee (grind setting on 20B Baratza Sette 270, medium-coarse)
225g of filtered water
40g bloom 30 seconds
91 degrees Celsius
1) 40 g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 105 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 05 seconds
3) 120 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 1 minute, 45-50 seconds.
Espro Travel Press:
19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius
1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.
Review: This is for me the best coffee I know for almost 1½ years. The coffee is exactly enough sweet, although it has sweeter plums than the harvest the year before. The coffee has beautiful dark chocolate tones that are incredibly exciting to brew like an espresso. For example, I’ve tested brewing it with Wacaco’s Nanopresso. It will be a fantastic crispy espresso.
With this recipe, you’ll get a crispy pour-over brew, mild tones of plum and a little more powerful taste of chocolate. It’s my preference when it’s coming to brewing this coffee and I think it’s the common favorite. I would also like to recommend this coffee to anyone who’s going to start drinking natural and or light-roasted coffee for the first time, as this coffee is roasted in perfection.
I have tasted Elida Estate Natural from Slöinge Kafferosteri, but there is no match. Budhas Kafferosteri roasts it perfect and you can’t beat perfect. No bad thing about Slöinge! But there is something special that happens within me when I drink coffee from Budhas Kafferosteri.
As usual, there is a battle between the Hario V60 and the Espro Travel Press. In this case, I can’t choose. As in this very moment, I’m drinking the more musty version brewed with an Espro and the more aromatic brew with Hario V60 is just fantastic on its own. I also want to give a shoutout for Wacaco’s Nanopresso, which made a really crispy espresso that was incredibly good!
This coffee is recommended to every person in the world, I can not find words to praise it more than that! Fantastic! If I had to drink one type of coffee for the rest of my life, I would’ve chosen Elida Estate Natural from Budhas Kafferosteri!
To compare them both, pour over is a little more like Coca-Cola (clean and sweet) and Espro is like the Swedish Christmas drink “Julmust”.
The rating is only based on taste and quality and is not based on price.
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