November 19, 2018
Colombia Matambo (Espresso)
Ethipoia Boji Kochere Washed (Filter)
When you think of science, coffee doesn’t usually come to mind. But this month, Sensory Lab are about to change that completely. Headed by the ST ALi group, Sensory Lab has become a Melbourne institution, know for experimentation in buying, roasting and brewing exceptional coffee. In fact, they were one of the first roasters to take a more scientific approach towards coffee in Melbourne’s specialty scene. It’s no surprise that their name quite literally means a laboratory for your senses: you can experiment to discover the coffee that best fits your individual palate.
This month’s delicious coffees were curated by Sensory Lab’s Head Roaster, Eddie Pan. For our espresso lovers, Eddie has selected the Colombia Matambo. This delightful coffee is from the El Desarrollo farmers group (aka the Asociacion de Cafeteros El Desarrollo), located in Gigante, Huila. This small group of 82 farmers work to produce very high-quality micro lots. Growers in the Matambo collective mainly cultivate historic varietals like Caturra and Bourbon, which thrive at the high elevations of this region. Coffee from the area is often referred to as “Matambo Relationship Coffee”, because the El Desarrollo group combine and process members’ coffees based on cup quality.
If brewed on a commercial espresso machine, Eddie recommends the following recipe:
- Dose: 20-22g
- Yield: 46-52g
- Time: 26-32 seconds
For our filter fans we have the Ethiopia Boji Kochere Washed. Situated in the Kochere woreda of the Southern Nations, Nationalities and Peoples Region, the Boji washing station lies around 25km from the town of Yirgacheffe, in the village of Chelelektu. This region is known for producing outstanding coffees - and this lot is no exception to the rule.
With approximately 500 smallholders, all farming around 1 hectare of land each, farmers deliver their freshly picked cherries to the washing station where they are sorted for under ripe, ripe and overripe cherries before being de-pulped. After this, the coffee is fermented and left for 8-12 hours in water for the mucilage to be broken down by bacteria - giving the refined, floral and intense flavours associated with the area. After this, the coffee is washed and placed to dry on raised beds for 10-14 days, until 11% moisture is reached.
With a rounded creamy body and bursting with notes of juicy apricot and elegant jasmine, this coffee has been the house single of choice at Sensory Lab stores for the past few weeks. We’re sure you’ll also keep coming back for seconds once you try it at home.
Eddie recommends the following ratio for an outstanding filter:
- Dose: 12g
- Yield: 200ml
- Time: 2-2 ½ minutes
We hope that you love experimenting with this month’s stunning feature from Eddie and the team at Sensory Lab. Seamlessly combining coffee and science, we can’t wait to see what they come up with next.
KEEP IN TOUCH!
www.sensorylab.com.au
Insta:@sensory_lab
Visit Sensory Lab in Melbourne’s CBD:
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297 Little Collins St
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Level 1 David Jones, 310 Bourke St
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Shop 1, 30 Collins St
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Rialto, Shop 9, 525 Collins St
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Or at 2B, 706 Lorimer St, Port Melbourne
