It was a while ago Gringo Nordic Coffee Roasters was reviewed. To long, since they always deliver great coffee. Today I’m posting about a very juicy and clean coffee. It’s their Colombian La Tierra Primo Natural.
This coffee came as a recommendation from my good friends at @kaffemastaren, I like to discuss coffees with them, and when they think they have a coffee that suits me well… I always buy it! Since they’re always correct. This coffee is as I wrote above, very clean with a lot of juicy notes. You can also find a very jammy like feel, I’m thinking of a strawberry jam. It’s quite beautiful really! A sweet and delicious brew! Let’s review what they wrote as their description:
“Berry, soft and juicy/jammy.”
First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:
When I do a cupping I do the following:
1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!
Cupping notes for La Tierra:
Clean and juicy coffee with strawberry jam feel.
Information and recipe for the coffee La Tierra:
Pour Over for La Tierra:
20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
50 g blooming 45 seconds
92 degrees Celsius
1) Pour 50g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 70g of water.
3) 1 minute and 30 seconds in, begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 60g of water.
5) 3 minutes in, begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.
*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
La Tierra Review:
I really enjoyed this sweet coffee. When you really brew it in a way that will not over or under extract the coffee you will have a very good coffee. It was pretty easy if you have your basic recipes, it will make you understand where you should go. Should you change the grind? the temperature? The recipe above produces a really good pour-over brew. You will not be sad that you chose to try this Colombian coffee from Gringo Nordic Coffee Roasters
The rating is only based on taste and quality and is not based on price.