HINATA Seasonal Blend

01.01.24


Hinata Filter Blend


We’re delighted to introduce Hinata, our signature filter coffee blend. The name ‘Hinata’, inspired by the Japanese word for ‘facing the sun’, embodies the warm, sunlit embrace of each new day. The name reflects our desire to capture the essence of a peaceful, optimistic start, something that seems beautifully unspoken in the English language.

It’s a symbol of mindfulness and fresh beginnings, infusing each day with hope and a sene of renewal.
Hinata is for everyone, a small yet special piece to add to your daily tapestry of life. A blend we hope will remind you to step into each day with a smile like the easygoing spirit of a flower swaying towards first light.

Like all coffee, Hinata is a seasonal, meaning its components will naturally develop throughout the year. Our goal is to consistently capture a flavour profile that is sweet, warm, and vibrant, achieved by carefully selecting our favourite lots from each season. Hinata exhibits flavours of berries, citrus, and a gentle whisper of florals. It has a juicy, syrupy texture and a vibrant champagne-like acidity.

Blend components:

Colombia - Hacienda La Esperanza / Mixed Varieties / Carbonic Maceration (50%)

Origin: Colombia
Region: Chinchiná, Caldas
Producer: Gustavo Hoyos
Process: 240 hour Carbonic Maceration
Varietal: Cenicafe 1, Castillo, Colombia
Altitude: 1350 - 1500 Masl

In the early 1960s, Gustavo Hoyos and his family acquired a stunning piece of land in Colombia's Caldas Chinchiná region, known as "Alto de la Paz" (Mountain of Peace). This area, once home to traditional coffee growers, became the foundation for Hacienda La Esperanza. The farm spans 80 hectares of fertile volcanic soil, ideal for cultivating high-quality coffee, and is nourished by the Campo Alegre river. Its lush vegetation and vibrant wildlife add to the natural beauty of the coffee fields.

La Esperanza is committed to providing a progressive and supportive working environment, ensuring the well-being of its workers and their families. The farm features recreational areas and comfortable lodging, with many employees having worked there for generations.

This exceptional lot reflects their hard work and dedication. Whole cherries were subject to a controlled 240-hour carbonic maceration process, enhancing its characteristics to resemble the texture and taste of sparkling wine. Subsequently, the coffee was finished as a natural on raised beds.

Colombia - Finca Juan Martin / Gesha / Washed (50%)

Producer: Hector Ermes Canchala Romo
Department: Nariño
Region: Ancuya
Farm: Las Peñas
Altitude (masl): 2100
Variety: Castillo
Process: Washed

Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality.

Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities.

This stunning Gesha variety is a testament to their efforts, showcasing a clean, juicy profile with crisp malic acidity.

Our Recipe

Filter

Ratio: 15:225
Temperature: 95°C
Grind setting: Medium to coarse
Method:

0:00 pour 45 grams (bloom)
0:30 – pour 45 grams
1:00 – pour 45 grams
1:30 – pour 45 grams
2:00 – pour 45 grams (final pour)
2:30 – brew finished

This is a very simple recipe that helps to highlight Hinata’s acidity. We suggest a pouring technique with minimal agitation. The brew bed should drain entirely in between each pour, if your brew bed isn’t draining, try grinding coarser. We typically brew with Melbourne tap water (soft water) which has a PPM of ≠ 25. This should result in a delicate cup profile with a lively acidity, highlighting Hinata’s citrus complexity, honey-like sweetness, and berry undertones. This recipe also works well with other pour-over drippers such as the Hario V60, Orea Brewer, and many others.

Espresso
    Shop Hinata