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Primer: Rotating Single Origin Blend
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Primer: Rotating Single Origin Blend

Primer: Rotating Single Origin Blend

$17.00

This coffee is a blend of two single origins we've grown to love over the past few months. 50% of San Carlos Project Chiroso introduces a full body and syrup-y mouthfeel, while 50% of Andres Martinez's Caturra Floral provides more structure, and complexity to the overall cup. Surrounded by a familiar and comforting roast-y character, this is a balanced, sweet, fluffy, and ever so slightly floral cup that will be great on classic drip or as traditional espresso.

About Primer

Primer is our new solution to 1) making sure great coffee is consumed while it's at its best and 2) to offer our friends and family looking to support us with a more familiar coffee experience. 

Primer will always be a super similar coffee profile: a medium roast with 100% washed coffee. However, the coffee inside will rotate with the availability of our coffee offerings. You will always know what's inside though; and we will always be transparent about these coffees and what version of Primer we're on. To start, we plan to pull coffees that have sat on our menu the longest, but still have plenty to offer in terms of taste. Usually, coffee loses its acid and gets "tired" tasting before it shows sign of real age off-notes, like baggy or paper-y. Our goal is to keep moving these offerings through our menu so we can keep on purchasing coffees from producers we're so excited to support. In turn, we get to share a fantastic, crushable drip and espresso option that better holds up to milk than our standard coffees.

Typically, coffee that is blended is significantly lower grade than these single origins. In addition, many bulk buyers will intentionally source very old harvest coffee to roast for their blends. So, you're getting coffee twice as expensive, and significantly fresher harvest than many standard blends. As we grow, Primer will eventually evolve into a much more standard coffee offering where we plan to buy cheaper, but fantastic, field blends from the same producers we buy for our single origin menu.
Farm and Producer

About Andres Martinez:
Andres Martinez started his coffee career at Tecnicafé, an institute in Cauca focusing on coffee research and innovation. Later, he worked a short time under Diego Bermudez on soil studies and process standardization. He was also a Biomechanical Engineer is a past-life, before transitioning to specialty coffee. At just 29, he now owns two farms of his own, growing varietals such as Geisha, Chiroso, Pink Bourbon, Polisperma, and Caturra.

About San Carlos Project:
Similar to the Black Condor Project, the Chiroso de San Carlos Project from Forest Coffee is about supporting hardworking farmers of Urrao, Antioquia growing the Chiroso variety. Every harvest, this project brings together 10 producers at a time, teaching them new processing techniques to improve quality and helping Urrao gain recognition in the world of specialty coffee.

Since 2023, this project has helped incubate careers for specialty coffee producer superstars, like Carmen Montoya and Santiago Caro. Over time, the project has grown to support more hands-on workshops to master various processing methods. Beyond just improving producers' practices and education, Forest Coffee is ensuring that farmers are paid fairly and that each batch is traceable.
Coffee Varietal and Processing

About the Caturra:
This is a blend of a classic Columbian Caturra and a Chiroso. Caturra is originally a genetic bourbon mutation from Brasil. Read more from World Coffee Research (https://varieties.worldcoffeeresearch.org/varieties/caturra).

Andres's semi-washed Caturra Floral is a fantastic representation of all of his past study. It's an innovative process that includes 48 hours of beer yeast inoculated fermentation, a dry de-pulping process, and then another closed tank fermentation for 48 hours. Even his drying process is a multi-staged sun-drying process where seeds are carefully exposed to more sun every 5 days for 12-18

About the Chiroso:
This chiroso lot is fermented 12 hours aerobically (open containers) before being de-pulped and then fermented again in a sealed plastic tank for another 36 hours. Finally, the coffee is washed and patio sun-dried for 12 to 16 days, depending on weather.

We're excited about this coffee because we feel we're supporting the future of specialty coffee producers careers in the Urrao community. Plus, we're getting to contribute to their economic growth early on. Most of these farms are small -- about 1.5 hectares, so combining lots helps create a better sales channel and opportunity for these producers. days, depending on weather.
Cost Transparency

Caturra:
This was by far the most distinct coffee we cupped in recent times. Our pre-ship sample had strong earl grey, a very lactic creamy body and citric acidity. In profiling, the cup changed quite a bit. The processing is really interesting as it adds a violet/lavender like floral quality -- likely due to the mossto stage of the process. Jasmine is also very present on top of a classic Colombia caturra profile.

Green cost: $21.12/kg ($1.32/kg tariff)
Package and roasting costs: $2.31/bag; $10/kg
Profile and sample use: ~3.2kg
Approx. Margin: 29.52%

Chiroso:
We got to taste this in a group cupping with the Forest Coffee U.S. sales team. We have loved working with and getting to know Ronaldo, former US sales rep at Forest. He had roasted this sample when we cupped it on the table and it was a really clean and pretty representation of the coffee. This sold us.

Green cost: $15.46/kg ($1.32/kg tariff)
Package and roasting costs: $2.31/bag; $10/kg
Profile and sample use: ~1.6kg
Approx. Margin: 43.49%
Brewing and Resting Recommendation

Resting: Wait 7 days for peak experience (degas the night before by opening bag and then closing). We're impatient and think this has tasted great as early as 4 days after roast too.

We've primarily enjoyed this offering as as drip and espresso.
Drop Variants

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

  • Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique our roast methods at your preferred lightness but in larger quantities.
  • Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

Note that roast level selection does not apply to experiments sent out.
When will I get my order?

We work as quickly as possible to roast and ship your coffee within a week of your order placement. Times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.
Return policy

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

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