Today’s feature is a coffee I received from a Fellow drop about three weeks ago: a honey processed coffee from La Guaca, Costa Rica, roasted by Methodical in South Carolina. An avid fan of honey process, I couldn’t help but try this one right away, even within a week of the roast date (June 3). I was pleased with it then, and have had several more equally nice brews in the weeks since.
I woke today in a particularly peaceful grog on the first day of a long Independence Day weekend and fumbled my way to the coffee storage area (the pantry). Though I did have the presence of mind to measure and follow my default recipe — today the inputs were 15g coffee, 270g water at 205 F — I didn’t bother to analyze the aromas in the bag, nor the dry grounds, nor even the brewed cup. Indeed, today’s coffee experience was a rather simple one: half asleep while cooking meat, leaving the brew unattended in my Aeropress for several minutes.
Specialty coffee is a deep, polarizing rabbit hole. Some find the hobby frivolous or confusing, while enthusiasts can often fixate on every possible variable. The simplicity of this brew is a testament to how excellent this coffee truly is, and how approachable and low maintenance specialty coffee can be.
The first sip finally cut through my dull shuffle and captured my senses. I perceived a very forgiving dark chocolate with an herbal touch, which could be ascribed to the melon note listed on the label. After sitting through the cup for a while, the chocolate and herbal elements gave way to dark fruit. The tasting notes on the label (melon, cherry, and chocolate) all find their place in this cup. Even as my palette rested several minutes after the cup is finished, I continued to experience an acidic sensation which beckoned for a second cup. The folks at Methodical did an amazing job showcasing these farmers and their product with this stellar roast.