COFFEE

Blends

01.01.24

HINATA Filter Blend

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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 honey, lime, berries and and a gentle whisper of florals. It has a a creamy, syrupy texture and a soft, yogurt-like acidity. 

Costa Rica, Volcán Azul (50%)
Colombia, Las Peñas (50%)
Our Recipe

Producer: Alejo Kahle Castro
Region: West Valley
Subregion: Alajuela
Farm: Volcán Azul
Altitude (masl): 1400-1700
Variety: Marsellesa
Process: Anaerobic natural

Alejo Kahle Castro is at the helm of a long-standing family tradition in coffee production, originally started by Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in Mexico, with a dream to produce the world’s finest coffee. This tradition thrives today in Costa Rica, where coffee is grown on fertile volcanic soil above 1400 meters. Alejo Khale Castro, managing the farm, focuses on quality and innovation, contributing to the farm’s success in coffee competitions like COE. His approach includes rigorous pre-harvest processes, ensuring optimal cherry ripeness, and innovative wet milling methods. The natural processing involves anaerobic tanks to enhance flavors using autochthonous yeast, followed by careful drying. Castro’s commitment extends beyond coffee quality to environmental conservation, including the preservation of natural rainforests. 

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

Hector Ermes Canchala Romo, affectionately known as Ermes, is a dedicated smallholder coffee grower from Ancuya in the Colombian Andes, Nariño. He cultivates the Castillo variety on his one-hectare farm, Las Peñas, situated at 2,100 meters above sea level. Ermes’ life revolves around not just coffee but also sugar cane, the main crop in Ancuya, used for making panela, a traditional unrefined sugar. His daily routine starts at four in the morning, working six days a week. He cultivates sugar cane on land he doesn’t own, exchanging his labor for the space, and processes it at a communal sugar mill. Ermes also grows corn and has about 5,500 coffee trees. Accessing his farm requires a two-hour uphill walk, and transporting coffee involves renting horses and local transport. During harvest season, he employs local pickers and processes coffee with his wife Socorro Limas using a simple wet mill at home. Ermes’ commitment exemplifies the challenges faced by coffee growers, who often need another full-time job to make ends meet. He embodies the essence of dedicated coffee craftsmanship.

Brewer: Origami Dripper
Paper Filter: Kalita Wave 155
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.