We've been buying coffee through Dave (Crankhouse Coffee) for a while now and it never disappoints.
We even took a very tasty natural Ethiopian (Guji Shakiso) to us to Finland a few years back: all big fruity strawberry notes with a creamy angel delight-esque mouthfeel.
Crankhouse roasts with an omni-style - we really enjoy coffees that are roasted like this - not too dark and not too light - great coffee simply roasted to bring out its best. Our main coffee suppliers Campbell and Syme also roast in this manner.
Traditionally coffee is roasted darker for espresso (you may have heard the term 'dark roast') and over the years speciality coffee has often been associated with much lighter roasting as it has sought to allow inherent flavours shine and not be hidden under a darker roast profile.
Lighter roasting also lends really well to hand brewing methods such as pour-over in which more delicate notes of coffee can be brought out through a longer brew time compared to espresso.
When a coffee is roasted omni style the roaster seeks finding a balance between roasting light for filter or dark for espresso. What may be a great profile for one coffee might not work for another, so each coffee must be treated individuality with their unique flavours considered. This can lead to some very delicious outcomes, and Crankhouse usually hits the spot.
We've got a couple of new coffee's from Dave available for retail and by the cup:
Big & funky with strawberry and blackcurrant notes
La Batea is a sub-region of the area of Villamaria. Meaning "the valley" in english, La Batea has incredibly steep hills which provide a unique microclimate.
Cold air currents swoop down from the snowy mountains of Santa Isabel and Volcan Nevado del Ruiz, improving air quality, circulation and pollination, whilst cooling the air temperature that surrounds the growing coffee cherries.
This coffee has all those funky and sweet characters that we love from a big natural coffee.
Origin: La Batea, Caldas, Colombia
Varietal: Colombia, Orange Castillo
Flavour profile: big, funky, strawberry, blackcurrant
Dried mango & lychee
Finca El Paraiso is well known in the specialty coffee world because of its extraordinary coffees and novel fermentation techniques.
Usually the name associated with this farm is Diego Samuel but this coffee is produced by his sister, Yenni Esperanza.
The thermal shock process is complex, involving cleaning off the local environmental microbes, adding their own microbial mix and cold water shocking:
- Harvesting 95% ripe cherries, 5% red cherries (semi ripe).
- Wash the cherry with ozonated water to remove microbes.
- First phase of anaerobic cherry fermentation for 48 hours in tanks with pressure relief valve at a temperature of 18 degrees centigrade.
- Fermentation second phase: Anaerobic mucilage for 48 hours at 21 C
- Washed with thermal shock (in order to transfer and fix the aromas).Firstly, water at 40 degrees then water at 12 degrees.
- Controlled drying for 34 hours, with air recirculation at one temperature of 35C and relative humidity of 25%, until a moisture content between 10% and 11% is achieved.
This coffee forms one of Crankhouse Coffee's very special Colombian coffees as part of Cata's 'Six for Farmers' project instigated during the early stages of the COVID-19 pandemic with the mission "to have a positive impact on Colombian farmers’ well-being, whilst supplying fresh and delicious specialty coffees".