Yes! It’s the second time I review Lykke Kaffegårdar, and I’ve been excited for a long while for this one as well. I actually want to copy the introduction from the last review of Lykke Kaffegårdar since it summarizes my feelings towards them perfectly:
“I’ve been wanting to review Lykke Kaffegårdar for a while now, one of the biggest reasons is that the former CEO from Swedish Coffee Giant Johan & Nyström is behind this project as well. How cool is that??”
I don’t drink so much coffee from Peru but in my experience, I haven’t found what I associate when I think about Peruvian coffee. It’s been floral, fruity, and also nutty in its taste profile. Today we’re reviewing both floral and fruity coffee, it’s really nice and very light in the mouthfeel. If I have to describe it even further I would say pineapple and jasmine. it’s always interesting to compare it to the cupping notes in their description:
“Ripe tropical fruit, candid pineapple and peach”
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 Peru Agua de Nieve:
Chocolate, sugarcane sugar & Toffee.
Information and recipe for the coffee Peru Agua de Nieve:
Variety: Caturra & Typica
Producer: Edinson Villa
Altitude: 1 000 masl
Pour Over for Peru Agua de Nieve:
20 g coffee
300 g filtered water
60 g blooming 45 seconds
92 degrees Celsius
1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g 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.
Peru Agua de Nieve Review:
Another good coffee from Lykke Kaffegårdar, it’s really light with lovely notes of pineapple and jasmine. I love it as a pour-over, it works really well with that and even with the Chemex as well. A good coffee from a good coffee roastery.
The rating is only based on taste and quality and is not based on price.