It is at all times a special occasion when our Direct Business companions prevent via! Ultimate week, we have been privileged to have Nando and Chiqui Diaz of Finca Santa Ana seek advice from.
Now we have been venerated to spouse with Finca Santa Ana since 2019, after being presented to them via our sister corporate, Fowl Rock Espresso Roasters. Now we have now visited Finca Santa Ana a lot of instances over time—you’ll discover a recap of our 2023 seek advice from right here! We have been delighted to listen to that Nando and Chiqui can be preventing via the Roasting Co. after SCA Expo in Chicago.
PT’s Leader Working Officer Brent Piepergerdes and Nando Diaz wasted no time catching up and discussing the historical past of our warehouse.
A laugh reality: all over Global Battle II our warehouse used to be house to the USA Air Drive’s army missile manufacturing. An infinite distinction from the espresso that’s now roasted right here!
Throughout the excursion, at Nando’s request, Mike leads Chiqui and Nando over to a barrel of inexperienced decaf espresso beans. As Mike places it, “This [Dur Feres Natural Swiss Water Process] Decaf…if I didn’t understand it used to be decaf, I would by no means know.”
Nando used to be fast to identify inexperienced espresso baggage from Finca Santa Ana, like his Pineapple Procedure, pointing them out to Chiqui with a grin.
This experimental procedure comes to fermenting round 70 contemporary pineapples for 48 hours, which is then integrated into the depulped espresso in massive fermentation tanks. This mix sits for any other 48 hours or so sooner than the espresso is tired after which washed. This additional fermentation accentuates the espresso’s herbal sweetness and juicy tones, in flip yielding a round-bodied espresso with aromas of almond brittle and clover blossom.
After finishing a excursion of the warehouse, it used to be time to position the cupping lab to excellent use!
Whilst in Chicago for Expo, Nando gave us more than a few inexperienced espresso samples to carry house. Mike pattern roasted 9 other varietals from Santa Ana and within reach farms—Pacamara, Mokka, Bourbon, and extra—after getting back from Chicago, and now it used to be time to cup them!
They waste no time and get immediately to cupping—starting with dry perfume, smelling the aroma after filling every bowl with water, breaking the crust at 4 mins, and starting to slurp at 12 mins.
It’s possible you’ll realize that the pattern espresso baggage are became face down all over this cupping. Why do that? As a result of Nando sought after to style the entire coffees with out being influenced via the varietal or processing manner.
After cupping the primary around of samples, it’s off to our fatherland cafe, Wheatfield Village, for a fast lunch wreck. Whilst we have been there, Nando and Chiqui have been as soon as once more excited to peer a bag of Finca Santa Ana Pineapple Procedure, this time at the retail shelf!
We adore roasting Nando’s espresso and our consumers obviously love consuming it! We’re excited to peer which of the quite a bit that we tasted finally end up in our espresso lineup someday!
