A little lower in density than its companion, this is still a relatively dense coffee, and otherwise mirrors much of the observations regarding the Bishan Fugu lot, including a somewhat low water activity reading, small and somewhat spread-out screen size, and a slightly dryer than average moisture reading; all hallmarks of the region. Like its companion, this was classified as a Grade 1 green coffee on export.
For a naturally processed, this coffee sure is dense and of the two roasts below, we preferred the faster roast of this coffee with its strawberry and blackberry pie acidity. The longer roast, PR-351, added dark chocolate and vanilla to the mix while rounding the edges of the acidity in the cup. Both roasts were easy to manipulate and this coffee behaved much more like a washed coffee than a natural.
There is a wall of Bonavita brewers hanging out here at The Crown for an event, So Evan and I broke one out for the analysis this week. We decided to pit the Bonavita against the Kalita brewer because they both have flat bottom filters and would likely be a more equal comparison. To our surprise, the two brews were very similar in flavor and quality. Our preferences between the two were more due to personal flavor preference. We invited a few traders to settle the score and brew preference remained a 50/50 split! Jennifer Huber liked the brighter acidity in the Bonavita brew, while Peter Radosevich enjoyed the fruited berry flavors that came out in the Kalita. We kept the water to coffee ratio (as well as preinfusion) the same, but the batch size and grind needed to be adjusted in order to represent each brew method fairly. More on that soon!