Aricha No.34
I picked up my pre-ordered half pound of JJ’s first ever Gold Reserve today – Aricha No.34.
The flavor profile on the bag says only 2 things: “notes of citrus & tropical fruits”. Sweet deal, seeing as I love both of those things.
I don’t think I’ve even mentioned anything about the Gold Reserve yet, so for anyone who doesn’t know what I’m talking about, it’s basically the first of it’s kind for JJ Bean, and it is a very special coffee. No. 34 refers to the micro-lot (farm) it’s from.
To quote JJ’s website directly, “Our Gold Reserve coffees represent the rarest and most prized coffees in the entire world. We’re willing to pay a premium for them, and to go to unprecedented lengths to serve them to you.”
Anyone elses imagination running wild?
Here’s the deal:
You have to pre-order this coffee. Then, and only then, it is roasted for you, old skool styles, by Grady over at Main St. The label is personalized for you (a very nice touch), and then sent over to your JJ Bean location of choice. I got mine sent to Park & Tilford.
I haven’t had any of my roast yet, but I did get to try a cup of it over at the new Elysian yesterday via the clover and I loved it.
It’s 24 dollars for a half pound, so it’s probably one of the more expensive coffees the average person will ever have, but it’s actually not as bad as it sounds once you do the math. Say you have a little 3 cup bodum at home: at 20 grams a pop that will get you around 11 presses. 2 dollars and 18 cents a cup. I regularly pay more than that for clover’d coffee at cafes around town that sometimes aren’t half as good.
Anyway – I know it won’t be for everyone. But if you’re not everyone, you can put in your pre-order here.
From what I hear there is only about 400 pounds, and it’s pretty sought after. I wouldn’t wait too long if I were you.
I’ll let ya’ll know how it is thru a press after I’ve tried it tomorrow.
The first time I experienced Aricha was as a judge at the World Barista Championships in Copenhagen. When Daniel from Sweden told us that the coffee would taste of “strawberries,” I thought he was maybe a bit nuts. But then it was presented, and I’ve never experienced a coffee that had as much strawberry aromatics and taste as the Aricha (micro lot #17). Its one of those coffee experiences that will be permanently planted in my mind because it changed my experience of coffee. I have told the story of this coffee, and Daniel’s presentation, many times in training workshops.
Through a series of events, I ended up in posession of a few kilos of this coffee and brought it back with me to the west coast. People on the plane were asking “what is that strawberry smell?” when we were disembarking. When I said “its coffee!” many gave me funny looks.
In the days following, I shared the coffee with many coffee friends and still have the bag sitting on my kitchen counter to remind me of how amazing a special coffee can be.
Thank you Aricha microlot and Daniel R. for changing me.
Have you tried the 49th Parallel Aricha #33 in comparison (29$/12oz).
Do you usually recommend dosing 20gm of coffee for the Bodum 3-cup press ? How much water do you use ?
Thanks.
lawrence
@ lawrence
I haven’t tried the Aricha #33 myself – so if you’ve tried it as well you’ll have to let me know.
In regards to the bodum measurements – as I’m sure you know if you ask 5 different people to make a french press, you’ll probably come up with 5 different methods and ratios. As of lately though, I’ve been using 20g, with a 3 minute steep time (starting from the moment water comes into contact). That’s my general starting grounds (pun), but every coffee is different. In regards to water, I pour until the coffee bloom goes up to the top of the metal casing on the bodums. Only problem with that though, is that different coffees = different blooms. A much more accurate way would be to pour your water into the press while it’s on a weight scale (thanks James Hoffman) but I haven’t done it yet. What are you doing?
@breezy
I’m slowly learning/reading more about the Aricha and why it has the reputation it does. I will be making myself a press tomorrow morning at work and I can’t wait.
Well.. How is it?????
The only way I could describe it to George was as “magical”. I couldn’t find a better word for it, it was uplifting and cheerful
@John
To give you an idea of how obvious and potent the flavors of it are – every customer I’ve let try it (n00bs and leets alike) have all described in one way or another exactly what the flavor profile on the bag says:
‘Citrus and Tropical Fruits.’
I think we’ve all fallen victim to false promises based on coffee labels, but not this time. I just ordered another half pound about 10 minutes ago actually. For me, it’s gotten more enjoyable as it’s aged.
To anyone else reading this that wants to try it but doesn’t know what to do with a half pound of it, when my next order comes in I will make a post on cleanhotdry and we will be offering it on french press by the cup at crema, so long as we have it on hand.
It is incredible.
I STILL HAVENT TRIED IT! ARG!
why not!!
don’t worry Jesse lol. I tried it the next day it is un-freaken-believable. We just finished out second half pound so we will be ordering more soon.