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APRIL 16 | 10:00 AM | NO COST

Join us for an exclusive showcase and tasting led by the 2023 World Siphon Brewing Champion, Stanley Chien, at our Roastery on April 16th, 2024 at 10:00am.

ABOUT STANLEY CHIEN
Stanley Chien is the 2023 World Siphon Brewing Champion. He has competed in Taiwan for 14 years and has represented his country 5 times in both the World Siphon and World Barista Championships. Stanley was the first barista to compete with Ninety Plus Panama coffee in 2012, where he represented Taiwan at the WBC in Melbourne, utilizing our first Lycello coffee, named in honor of Stanley’s grandmother’s lychee farm, as Stanley had found lychee notes in the coffee.

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PAST ALLOCATIONS

COLOMBIA SAN ADOLFO

semi-washed anaerobic process single origin coffee

peach fermented anaerobic process coffee
fresh peaches | marshmallow | clove

Allocation Coffee by Press Coffee Roasters

$40.00

+ free USA shipping

equals $3.33 per 8oz. cup of coffee

An exceptionally rare coffee by the Wilder farm in the Huila department in Colombia.

Featuring notes of earl grey, lavender, and bergamot.

When brewed properly, one 6oz. box will brew twelve 8oz. cups of coffee.

Grind

Size

FEATURING NEW BLACK-ON-CHROME PACKAGING

Section

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LEARN MORE IN THIS SHORT VIDEO

WHAT COFFEE REVIEW SAYS

Review Date: January 2023
Aroma: 9
Acidity/Structure: 9
Body: 9
Flavor: 9
Aftertaste: 8

Roaster Location: Phoenix, Arizona
Coffee Origin: Quindio Department, Colombia
Roast Level: Light
Agtron: 62/80

VISIT COFFEE REVIEW

blind assessment

Deeply aromatic, fruit-centered. Dried black cherry, cocoa nib, narcissus, thyme, a hint of wine barrel in aroma and cup. Brightly sweet structure with high-toned acidity; crisp, syrupy mouthfeel. The finish leads with notes of cocoa nib and narcissus.

notes

Produced by Jose Giraldo entirely of the Ethiopia-seed Wush Wush variety of Arabica, and processed by the washed carbonic maceration method, in which the coffee fruit is first pulped then fermented in CO2-infused tanks before drying.

bottom line

A headily aromatic Colombia-grown Wush Wush processed by carbonic maceration, yielding a balanced, deeply fruity cup.

BREW SUGGESTIONS

this is a one-of-a-kind coffee. brew it with confidence.

KALITA POUR OVER

ratio: 1:17
coffee: 32.5 grams / 1.14oz
grind: medium
water: 575 grams / 20oz
brew time: 2:30

start with 70g bloom for 30 seconds followed by 100g intervals every 10 seconds

ICED KALITA POUR OVER

ratio: 1:10
coffee: 28 grams / 1oz
grind: fine
water: 280 grams / 10oz
brew time: 3:30

brew over a carafe with ice. start with 80g bloom for 30 seconds followed by a 200g pour slowly over ice. pour into a glass over ice.

CHEMEX POUR OVER

coffee: 22.5 grams / 0.79oz
grind: medium
water: 400 grams / 14oz
water temperature: 205º
time: 2:30

tip: rinse filter first
directions: start with a 50g bloom (1.7oz), proceeded by three 100g pours (3.5oz / ea.), conclude with a final 50g pour (1.7oz) .

CUPPING NOTES FROM OUR HEAD ROASTER

For this year's winter allocation, we are offering a beautiful peach-fermented Colombia from producer Brayan Alvear and his farm San Adolfo. As this coffee brews, you will be engulfed by the smell of fresh peaches and transported to a local peach farm. As you sip, you can expect juicy peaches with subtle notes of marshmallow and clove. This coffee is a perfect representation of the summer to fall transition. Bringing both brightness and warmth to your daily cup, we think this will be unlike anything you’ve had before.

FROM THE PRODUCER

"Hi my name is Brayan, I was born here in Acevedo, a municipality in Huila, Colombia, specifically in San Odolfo, a rural coffee-growing area and one of the areas that produces the most coffee. Here it is a custom to be taught all the virtues and knowledge that the land gives us, giving us the tools to be able to work in the future, since I was 13 years old my father after school took me to know everything about coffee, which years later made me understand that it was what I am passionate about and wanted to do when I grew up. This year I managed to create a project with more than 60 coffee growers including my family, who collect and sell their coffee at a better price in cherry, being a strong work because we do the collection in places that people would not even imagine the challenge that it takes , but later I will show you some of that. To finish after that together with forest and the Ancla milling station, we process them, giving an added value and achieving unique profiles that I want you to try soon, since one of my dreams is that the coffee of San Adolfo Huila reaches the whole world."
-Brayan Alvear

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

THE PROCESS - FRUIT INFUSED

This Gesha it's one of the jewels of Wilder's farm, thanks to the complete mastery he has with the washing process! This lot is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile. Then is dried exposed to the sun for 18 days with mandarine peel and stabilized at his farm for 25 days before the milling.

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

ABOUT THE PROCESS

This coffee is processed with a pre-fermentation of 24 hours in plastic bag, followed by 24 hours in cherry aerobically to be then depulped and fermented with fruits that have been dehydrated and ground. This yields a higher concentration of flavors during 5 days of anaerobic fermentation, and then dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavors.

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

COLOMBIA SAN ADOLFO PRODUCER

brayan alvear

ORIGIN

huila department

ALTITUDE

1400-1600masl

PROCESS

anaerobic peach fermented

VARIETY

blend

FARM

san adolfo

TRAIL

san cayetano

HUMIDITY

10.9

WATER ACTIVITY

0.57

WHAT IS ALLOCATION?

Press Allocation features rare coffees that have been sourced from amazing farms around the world. These farms produce some of the world's highest rated microlots available. Four times a year the goal of Press Allocation is to source these coffees and share them with our customers and staff. To guarantee availability, we offer an Allocation (one 6oz box) to our subscription customers. Any remaining coffee will be available in stores and online until the current Allocation is sold out.