This selection of turkish coffee beans comes from the Martins Gamboa farm. Martins are among the most experienced producers with micro mills as they have been using them since 1999. Local pickers and family members select the ripest cherries that are then mechanically demucilaged before sun dried on raised beds.
With their Eco pulper, they are able to adjust the amount of mucilage they want to remove before soaking/fermenting or drying. In this case the beans are “double washed” meaning they mechanically remove around 70% of the mucilage and then soak the coffee under water to remove the rest of the mucilage.
Then the micro lot beans are sun dried on covered patios. The coffee is moved every 90 minutes to ensure even drying, it takes around 7 days to get to the right moisture content 10%-10.5%. All of this to prepare the perfect profile for your pleasure.
• (If not done already) Grind the coffee as fine as possible, into a dust like consistency
• For every 1/2 cup of water (your cup, not a measuring cup), add 1 heaping tablespoon of coffee and sugar to taste. Stir until sugar is dissolved.
• Slowly heat the coffee pot over medium-low heat. This should take 3-4 minutes.
• Never stir while brewing, and do not heat too fast.
• When the coffee begins to bubble slightly around the edges, move the pot away from the heat source to control the temperature.
• Let cool, watching the foam settle down.
• Repeat, bringing the pot to almost a boil 1-2 times. Make sure the froth does not boil over!
• When pouring, the goal is to achieve a thick layer of foam on top of each cup. A trick to this is lifting the pot slightly when pouring.
• Pour the entire mixture into the small cups, including the grounds. Only the liquid is consumed.