☕We Taste: Strawberry Jam, Hibiscus, Pomegranate
🌍Origin: Guatemala
☕️ Light Roast —🟡⚪️⚪️
Juicy, bright, and refreshing
Our limited release Slow Jam is a light roasted, smooth-bodied coffee with flavor notes of tart strawberry jam up front, complemented by hibiscus and pomegranate, and finished with a tropical fruit acidity. It's a delightfully tasty coffee experience you won't want to miss!
To bring you this special coffee, the owner/operators of Finca San Jerónimo Miramar (FSJM) dedicated over three whole harvest seasons to develop Slow Jam, taking an experimental approach to processing. What makes their process truly unique is that it combines the best elements of both traditional washed and pulped natural coffee methods.They start bysorting and selecting only the finest cherries, just as they always have. Buthere's where it getsinteresting: instead of the usualdepulping process that happens in washed and pulped natural processes, they send the cherries straight into fermentation tanks.This is where the magichappens. The cherries undergo fermentation until their mucilage becomes wonderfullyjammy, infusing thegreencoffee beans with distinctive fruity notes. Tomaintain this quality,FSJM developed and employed a proprietary Slow Jamdepulper that gently removes the cherry skin without water. The result?Coffee beautifullyharmonizing the precision of washed coffee with the fruity sweetness of pulped natural coffee.
We strongly recommend purchasing this coffee as whole bean and grinding it fresh just before brewing. For best results, use a grind setting of 5–6 on the Moccamaster KM5 Grinder or a medium-coarse grind on other grinders.
This coffee ships directly from the roaster to ensure peak freshness. All coffee sales are final.
Strawberry Jam Hibiscus Pomegranate
What makes good coffee so good? It comes down to the coffee solubles extracted into your water. The coffee industry has defined scientific benchmarks for perfectly brewed coffee, called the Four T's.
Temperature
A consistent brewing temperature between 196°F - 205°F is essential for the extraction of coffee solubles.
Time
A saturation time of 4 - 6 minutes releases the full flavor of the coffee without over- or under-extracting it.
Turbulence
Agitation of the coffee grounds generated as the water flows through the grounds creates even saturation.
Total Dissolved Solids (TDS)
This is the ratio of coffee solubles to water that the brewer extracts. The ECBC defines ideal TDS yield as between 18% - 22%, and the SCA refers to this as “the Golden Cup.” Moccamaster coffee brewers hit this mark every brew cycle.
