Muttley & Jack’s – San Joaquin

We all know that we’re living under different circumstances and that the coffee community is taking its toll as well, so there’s a social campaign called #brewathome. It aims at helping customers, roasters, baristas, well the whole coffee community.

So at you can find campaign partners, so I ordered some bags from a Swedish roaster and that roaster happens to be Muttley & Jack’s. You can read more about #brewathome at @notabarista.

Over to the coffee!

When I picked up this bag I wanted to have a Colombian with happy flavors, and hibiscus is one of my favorites in drinks and cold drinks. So a cold brew with this would actually sound very good, you’ll get that floral and sweet flavor, which was exactly what I got when I tried it.

Usually, I try it without any info on what the roastery had in their description of the coffee. But when I put an order I actually read what the profile was, but when I picked up the bag, I did it all randomly so I would still say I didn’t know since it was a blind test.

I can feel some honey, fig and something juicy like a red apple. It was very easy in the mouth and it didn’t get any kind of acidic hits at all. I actually liked it even more as a cold brew mixed with a tonic, it suited it well. Let’s review what they wrote as their description:

“Hibiscus & Plum”

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 San Joaquin:
Honey, fig, and red apple.

Information for the coffee San Joaquin:

Origin: Colombia
Variety: Caturra, Castillo
Producer: Microlot
Region:  Nariño, San Joaquin
Process: Washed
Altitude: 1 990 masl.

Pour Over recipe for San Joaquin: 

20g coffee coarse grind
300g of filtered water
50g bloom 30 seconds
95 degrees Celsius

1) Pour 50g water for blooming for 30 seconds.
2) 30 seconds in, begin your second pour of 50g of water.
3) 1 minute in,  begin your third pour of 200g of water.
4) 1 minute and 40 seconds in, you should have around 20 grams of water left. Use the last 20 grams to end your pouring with a spin around 1 minute and 40 to 45 seconds.
5) Stop the dripper at 2 minutes and 50 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.


A very solid and good cup of coffee, I’m very fond of these kinds of coffees but at the same time they’re not the typical Colombian that I love the most. I like more nutty and chocolatey coffees from Colombia.

As I wrote before, I prefer this as a cold brew. It gives the floral notes an even higher power in the coffee it self. If you like siphoned coffee I would recommend it with this as well, it’s even better than the V60!



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