Comments on: Aricha No.34

By: Chris

Chris — Mon, 15 Dec 2008 20:57:05 +0000

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.

By: Jesse

Jesse — Sun, 14 Dec 2008 17:44:51 +0000

why not!!

By: Chris

Chris — Mon, 08 Dec 2008 21:25:47 +0000

I STILL HAVENT TRIED IT! ARG!

By: Tyler

Tyler — Sat, 06 Dec 2008 06:53:31 +0000

It is incredible.

By: george

george — Fri, 05 Dec 2008 04:42:57 +0000

@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.

By: Jeremy

Jeremy — Thu, 04 Dec 2008 20:06:00 +0000

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

By: John

John — Thu, 04 Dec 2008 08:07:37 +0000

Well.. How is it?????

By: george

george — Mon, 01 Dec 2008 07:28:11 +0000

@ 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.

By: lawrence

lawrence — Mon, 01 Dec 2008 04:08:53 +0000

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

By: breezy

breezy — Sun, 30 Nov 2008 23:29:39 +0000

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.