Day 3: DayGlow PARAISO
DayGlow
About the Beans
| Coffee: | PARAISO |
|---|---|
| Roaster: | DayGlow |
| Location: | Chicago, IL |
| Instagram: | @dayglowcoffee |
| Region: | Columbia |
| Cultivator: | Diego Bermudez |
| Elevation: | 1960 m.a.s.l. |
| Process: | Double Anarobic Thermal Shock |
| Varietal: | Castillo |
| Tasting Notes: | A tropical delight with floral aromas of rose and strawberry that cools into a juicy creamsicle like sweetness. |
| Price: | $36.00/200g |
From DayGlow’s Page:
DETAILS
A new harvest of the first collaboration release with our friends at Chef’s Table. For this limited edition offering we worked closely with famed producer Diego Bermudez of Finca El Paraiso on a new processing method of their Castillo. It’s impeccably sweet with a juicy lactic mouthfeel of creamsicle with aromas of rose and fresh notes of strawberry and pineapple.
ABOUT THE PROCESS:
THE PROCESS OF THIS PROFILE BEGINS WITH THE PROPER HARVESTING OF COFFEE CHERRIES AT THE IDEAL POINT OF MATURATION. THEN THE COFFEE CHERRIES ARE DISINFECTED WITH OZONE AND ARE TRANSFERRED TO THE CHERRIES FERMENTATION TANKS, IN WHICH AN ANAEROBIC FERMENTATION PROCESS IS CARRIED OUT FOR 36 HOURS SUBMERGED IN WATER.
NEXT, THE COFFEE IS PULPED AND DEMUCILAGED; THE MUCILAGE AND PULP ARE TAKEN TO THE PILOT PLANT TO CARRY OUT THE PRODUCTION OF PROCESS-SPECIFIC MICROORGANISMS AND GENERATE THE CULTURE MEDIUM THAT CONTAINS THE PRECURSORS OF AROMAS AND FLAVORS PRODUCED IN FERMENTATION, THEN THIS CULTURE MEDIUM (A CROSS BETWEEN RED PLUM AND ROSE TEA) IS ADDED TO THE FERMENTATION TANKS TOGETHER WITH PULPED COFFEE, WHERE THEY REMAIN FOR 20 HOURS UNDER PRESSURE TO FIX THE PRECURSORS TO THE COFFEE BEANS. THEN, A THERMAL SHOCK PROCESS IS CARRIED OUT TO FIX A GREATER AMOUNT OF PRECURSORS AND SEAL THE COFFEE FOR A GOOD DRYING.
THE COFFEE IS THEN DRIED IN A DEHUMIDIFIER TO REMOVE MOISTURE, PRESERVING THE COFFEE’S DELICATE NOTES AND PREVENTING OVER-OXIDATION OF THE COFFEE BEAN AND STOPPING METABOLIC PROCESSES TO PREVENT OVER-FERMENTATION.
The Story
DayGlow is an interesting one. They are based in Chicago, IL, but are actually roasted at the same roastery as Little Wolf in Ipswich, MA. I have had many of their coffees and have been generally very impressed.
This specific coffee is interesting, did you catch it? It’s the same bean as the previous coffee from Brainwave, just roasted by a different group. I’m very curious to see how this compares. The taste notes on the two coffees are very different, so lets see how it reviews out.
This is the first time I’m doing a second tasting of the same bean from a different roaster, please share your thoughts.
Reviews
Seth
Brew:
- Big wafting delicious smells on opening the bad, even more so than Day 1
- Good, even grind, very little “skin” (the little paper-thin flakes)
- Not much bloom to talk about, pretty flat, however during brew it was very foamy so it was just late to give it off. I’ve had this before on some local brews but I don’t recall which to see if they were similar process
- A little slow at the start, but once I had swirled it down to a solid bed, it sped up in a very even way. Did not look like I had developed channels as it was a nice laminar flow off the bottom and a skin of coffee down the sides of the filter (hurray Hario Suiren brewer)
Coffee:
- Wow, for being the same bean as Day 2, this is remarkably different. Instead of deep chocolaty notes I’m getting bright citrus, almost a bit lemon peel. There is a deeper caramel note in the nose
- It’s also “thinner” than Day 2. Today it’s a smooth, bright and light drink where yesterday was warmer, thicker almost hot chocolate-like (ish :wink:) as I recall it.
- Still in the first drink phase but I am really enjoying this. The differences threw me off for a second, as I had an expectation but after a few more sips it has settled and I am able to taste it for what it is.
If I had to put a vibe for them, the weather here would ideally have been the reverse of what it has been. Yesterday was a bit warmer, sunnier and this lighter brighter brew would have been quite nice. Yesterdays darker, deeper, “warmer” cup would have been ideal for todays dark, cold rainy weather.
Oooh, it has cooled a bit more and I am getting a distinct raisin under the lemon peel. That is really quite nice!
Zack
This one was pretty strong like yesterday on its own without milk. There was a lot of flavor in an espresso shot. I was hoping I would taste a pronounced difference between the roasters, but the feeling was pretty similar. Both of them, I feel do better diluted. With Milk or as an americano. I’m not sure I got the sweetness, this was more bitter for me.
