Little Waves Coffee Roasters is located in Durham, North Carolina and ships worldwide. With three retail locations in Durham named Cocoa Cinnamon
NAME OF COFFEE:
1,800 grown - 1,800 cultivados
Grown in Huila, processed in Quindio, Colombia.
Edwin Noreña has created a one of a kind coffee with notes of Grape Juice, Guava, Raspberry and Gummy Bears by employing a Red Honey Process and introducing purple wine yeast in the fermentation process
Brewing a Red Honey Process Colombian Coffee with Little Waves Coffee
Red Honey Process
First, grind 24 grams of coffee for use on a medium Origami. Use the color that feels most beautiful to you.
Gently and evenly pre-infuse with 68 grams of water.
Using a Kettle, pour in the middle spiraling outward in a circular motion. Aim at slowly pour a steady stream of water of the bed of coffee. Around 4-5 ml of water per second. ( Using a Timemore Scale, you will be able to read flow rate which provides more clarity to your rate of agitation)
Let the fully wet coffee bloom / degas for 45 seconds
Spiraling, five circles in, five circles out, and keeping your water stream vertical, pour until you get to 158 grams of water.
At 2:30, or just before the water has fully drained, gently pour until you reach 384 grams using the same gentle spiral out, spiral in motion.
Lastly, let the coffee drain fully up to 4 minutes. Let cool then serve.
Coffee processing information:
Red Honey Process with Little Waves Coffee, Grown in Huila, processed in Quindio, Colombia
More information on Extraction Yield
Light - Medium. Roasted on a Loring S15 Falcon.
The Pink Bourbon coffee cherries spend 96 hours in sealed tanks with a one-way valve. Some of the run-off, or mosto, from this process is captured, filtered, and reintroduced in the next step. The mosto is removed, filtered, and set aside, and the coffee cherries are dry-pulped to a red honey level of mucilage
The mosto is re-introduced to the pulped cherries in one-way valve tanks for 72 hours, this time with the purple wine yeast.
As you start brewing take in the feel of the ritual, aroma of the coffee, color of the Origami. How you feel while brewing leaves an impression on how you make, serve, and savor the coffee. We've achieved excellent results on ceramic and Origami Air S, both sizes for different doses. Here in Durham, we're using filtration that removes chlorine and particulates, leaving about 120 ppm mineral content. If you pour using the kind a thin vertical stream, your extracted bed of grounds should be even and flat upon completion. If you have access to a VST Refractometer, our ideal brew resulted in 1.35% TDS with a 19.95% extraction yield.