{"product_id":"deans-list-vol-i-david-kim-coffee","title":"Dean's List Vol. I — David Kim Coffee","description":"\u003ch2\u003eVolume I: David Kim Coffee, from Calgary, Alberta.\u003c\/h2\u003e\n\u003cp\u003eDavid roasted at Phil \u0026amp; Sebastian for seven years before starting his own label in 2019 after seeing success in national competitive circuits: a Latte Art win in 2018, first place at the Canadian Brewers Cup in 2019, and 3rd at the national barista championship last year. His approach to roasting is precise and meticulous. His team measures and records extraction on every coffee, so the roast is set by data, not by memory, and the roast is intentionally kept light as a way to let the farm and the ferment shine through.\u003c\/p\u003e\n\u003cp\u003eThis volume carries three processes in all; consider it an exploration of roaster technique given different processes. I picked three of his Colombian lots. Two are the same varietal from the same farm, processed two ways: one natural, the other an anaerobic washed. Drink them side by side and you taste what the process alone does, with the farm, the variety and the altitude all held still. The third is a different farm and a different varietal, a Pink Bourbon done as an anaerobic honey.\u003c\/p\u003e\n\u003ch3\u003eJhoan \u0026amp; Diego Vergara: Gesha, Natural\u003c\/h3\u003e\n\u003cp\u003eFinca Las Flores, Acevedo, Huila, 1,750m, a 16-hectare farm the brothers run like a lab. Cherries are sorted, floated, surface-washed in a light alcohol solution, then taken through a long staged ferment: twelve hours sealed, a day of oxidation, two more days submerged and anaerobic. Instead of letting fermentation run itself out, they stop it on command with a thermal shock, thirty minutes in 50°C water then a hard crash-cool, which arrests the microbes and traps the aromatics before they cook off. After that it dries whole, still in the cherry, and the fruit rides all the way into the cup. You get Gesha turned up past ripe into confectionery: cotton candy, strawberry yogurt, a flower note over the top. \u003c\/p\u003e\n\u003ch3\u003eJhoan \u0026amp; Diego Vergara: Gesha, Anaerobic Washed\u003c\/h3\u003e\n\u003cp\u003eSame farm, same seed, the same thermal-shock method to lock the aromatics. The difference here is how the coffee cherry is dried. Here the fruit is washed off first and the coffee comes down over about a day and a half of controlled, precision drying, instead of weeks inside the cherry. Taking the pulp away means the coffee tastes more like the seed than the fruit. The Gesha seed earns its name here: the coffee tastes tea-like: lychee, green grape, wildflower honey. \u003c\/p\u003e\n\u003ch3\u003eJose Gomez: Pink Bourbon, Anaerobic Honey\u003c\/h3\u003e\n\u003cp\u003eNow for a coffee from a different farm: El Paraiso in Buesaco, Nariño, at 1,960m, and a scarcer seed. Pink Bourbon is a variety growers keep for its sweetness and red fruit rather than its yield, so there is never much of it around. Jose macerates the whole cherry for 155 hours, sealed and lightless, and that long anaerobic soak is where the deep winey cherry and cranberry come from. He dries it as a honey, fruit stripped but the sticky mucilage left on the seed, which is what gives it the body and brown-sugar weight the Geshas don't have. To protect all of that, he built his own solar dryer: three tiers of raised beds angled for sun with crosswinds to keep the temperature down, so it comes off slowly and none of the ferment scorches. It is the deepest, most structured cup in the box: cherry and dried cranberry over dark chocolate.\u003c\/p\u003e\n\u003ch3\u003eThe box\u003c\/h3\u003e\n\u003cp\u003eThree coffees, 150g of each, whole bean. $121, shipping included.\u003c\/p\u003e\n\u003cp\u003eTen boxes are available for the Volume I drop.\u003c\/p\u003e","brand":"David Kim Coffee","offers":[{"title":"Default Title","offer_id":45901878984764,"sku":"DEANS-LIST-VOL-I","price":121.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/deans-list-vol-i-hero.png?v=1784502202","url":"https:\/\/stillwatercoffee.ca\/products\/deans-list-vol-i-david-kim-coffee","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}