This past weekend was a BIG weekend for me. After weeks upon weeks of whiny insistence it was clover time. On the Wednesday before I had finally gotten the clover training that I’ve wanted for a long time. I learned about the machine itself, learned about origin and general coffee cultivation. Also learned the innerds of the Ditting grinder and got my stir down to something half decent. I had even taken some time to learn a little something about each coffee (as suggested by Mr. Sensei).
Panama Hartmann Estate: Had recently been deemed a bird sanctuary by the government of Panama. This shows how eco-friendly this farm is. It is a 3rd generation farm that keeps pumping out good coffees.
Blue Batak: The Dutch introduced coffee into the 18th century. The majority of Sumatran coffees are wet-processed due to the unfavourable conditions come drying season, however a rare selection are “wet-hulled” or naturally processed, such as the Blue Batak. The name comes in honor of a native group in Indonesia called the Tobas Batak.
Aricha: Aricha coffees are micro-lot selections from the famed Yirgacheffe region of Ethiopia, coffees birth country. Within a farm there are micro-climates that can yield amazing results in the plants in very small quantities. These are rare and often very prized coffees that are only available in a select amount.
Now, it seems that I did a lot of homework in anticipation for my clover shift. I’ll run the official stats for you here:
Length of shift: 7.5 hrs
Time on clover: ~2 mins
Clovers made: 1
PS: I totally sold a guy a grinder. Burn.