What's New in the Huckleberry Line Up
Those of us in the Denver community who had the chance to make it out to Big Western had a great time. A few of us Hucklefam volunteered at the competition and brewed coffee for competitors, judges, and attendees, and we're looking forward to competing next year.
Most of our big lineup changes are well underway. We roasted the last of our El Roble until next harvest, made a subtle change to Blue Orchid by replacing Pueblos Mayas from Guatemala with Carmen Estate from Colombia, and introduced Ixhuatlán, our newest coffee from Veracruz, Mexico.
Quick brewer's geek-out on Ixhuatlán. This coffee has both savory and fruity characteristics, and we often emphasize the fruit first. We usually start dialing in brews at a 1:16 coffee:water brew ratio, and adjust from there. On pourover at least, we've found that Ixhuatlán's fruity sweetness comes out best at a slightly lower ratio (1:16.5-1:17) and slightly coarser grind.
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