Origin: Colombia
Region: Palestina, Huila
Producer: Asociación Palestina
Process: Natural Anaerobic
Altitude: 1,750 masl
Varietal: Pink Bourbon
Notes: Caramel, Marmalade, Dark chocolate

Standart is probably the only magazine I religiously sit down, lock myself in the room, isolate from the kids, brew some coffee, and engross myself into some delicious reading. One of the above is not true, and it’s the part about kids. The articles are written so well that I inspire to be on that level one day. The next are the illustrations that will catch your eye. The colors and the design are well thought out, sometimes I wonder if there’s a secret code within them. Perhaps it’s the coffee stimulating my non-existent curiosity.

There’s going to be a separate post on Standart, I promise. This post focuses on the coffee that came in with the 25th issue. There was no label on the packaging, just COFFEE in the shape of what I think is a Christmas tree, left me scratching my head wondering what the origin is and who the roaster is. I open the bag and there is a very minimal card - Cloud Picker Coffee Roasters printed in Pink and a QR code on the opposite side. I like this approach very much. Still doesn’t answer my origin question.

I take a whiff of the beans regardless, trying to recognize any familiar aromas from my pink storage system i.e. brain. Couldn’t get much to be honest. I scan the QR code and it turns out to be Colombian, my favorite origin. I’m so looking forward to this after all. What also helps is a brew recipe by Arvind Khedun, Head of Coffee, and Irish Barista champion.

Cloud Picker is this quarter’s Standart’s featured roaster. Founded in 2013 by Frank Kavanagh and Peter Sztal, and based out of Dublin. The name of the roastery was inspired from one of their trips to Thailand. They visited the Doi Chang area which is around 1,700 masl. They went up through the clouds to see the coffee pickers! I’m yet to have coffee from from this origin but this post is not about that.

I love it when roasters dedicate to sustainability. From the packaging to the delivery that is done using an electric van. This is something that should be practiced widely in this industry and outside of it. This coffee might not have reached me in the most sustainable way but it was nice to know that things back in Dublin are well taken care of.

I believe this was my first time tasting some Pink Bourbon, since I have been curious about varietals. This coffee hails from Palestina, well known at the Colombian Cup of Excellence table. To be featured on this table is no small feat, expect experimental varieties and processes.

This Bourbon Rosado or Pink Bourbon is a hybrid between the red and yellow bourbon varietals. It is naturally processed followed by a 24 hour anaerobic fermentation i.e. without oxygen. The beans are then dried for a period of 25 days to achieve the target moisture percentage. Excellent offering by the Asociación Palestina and craftfully roasted by Cloud Picker.

My brewer of choice, V60 of course. Very peculiar jammy aromas after grinding. The smell was on the heavier side, like a marmalade of yellow stone fruits perhaps. No berries but more of yellow stone fruits aromas freshly brewed on a V60. Left to cool down for a few minutes.

This is Arvind's brew recipe tweaked slightly:

Coffee: 18g
Water: 270g
Temperature: 90 Degrees C
Ratio: 1:15
Total Brew Time: 2 minutes 40 seconds

Three pours in total. Pour 70g of water, bloom for 45 seconds. The next two pours will be 100g of water each. Finish the second pour at the 1:10 mark and proceed with the third pour after the water has finished dripping. Focus on pouring slowly.