April Coffee: A Community Beyond the Roastery
Why April?
Because they're not just a roaster-they're a coffee movement. Founded by Patrik Rolf, a finalist at the World Barista Championship and a leader in modern coffee innovation, April blends precision and passion to create exceptional coffee experiences.
Their innovative yet approachable roasting style made us say, "This has to be in our first box!" Every cup feels like a masterclass in flavor.
But it doesn't stop there. From the April Brewer-a dripper designed for perfect clarity and balance-to their sleek Utility Clothing line, they've redefined what it means to live the ultimate coffee lifestyle.
We’re fortunate to have received the tasting box from April Coffee Roasters. After trying three of their filter coffees, we’re excited to share one of them as part of an experiment below:
Panama Hacienda La Esmeralda: Our Precision Brewing Experiment
Hacienda La Esmeralda’s Catuai, a washed coffee from Panama, is revered for its intricate floral elegance, vibrant acidity, and delicate sweetness. We used a methodical pour-over approach to highlight its unique characteristics, paying close attention to its nuanced flavors and aromas. Here’s how the experiment unfolded.
What We Used
- Coffee Dose: 12g
- Water: 200g at 93°C
Step 1: The Bloom and First Pour
The bloom is critical for showcasing the coffee’s vibrant aromatics and setting up a clean extraction.
- Bloom (0:00): We poured 30g of water in a circular motion, evenly saturating the coffee bed. The coffee immediately released a delightful bouquet of orange blossom and jasmine, giving a glimpse of its floral complexity.
- First Center Pour: After blooming, we poured 70g directly into the center of the coffee bed, creating a controlled flow to encourage clarity and sweetness.
During this phase, the coffee's aroma evolved to include hints of honeysuckle and a touch of citrus zest, promising an exciting cup.
Step 2: The Second Pour
At 0:35, the second pour reinforced balance and ensured even extraction.
- Second Circle Pour (0:35): We poured 30g in a circular motion to refresh the coffee bed. This step introduced further aromas of stone fruit, specifically peach and nectarine, as the coffee began to open up.
- Second Center Pour: A final 70g center pour stabilised the extraction, amplifying the sweetness and enhancing the clean, tea-like body that is characteristic of this coffee.
Step 3: The Finish
The brew finished between 3:00 and 3:30, with a perfectly flat and dry coffee bed—a hallmark of an even and consistent extraction.
In this stage, the coffee’s fragrance had shifted to a more delicate honey and floral mix, signaling that it was ready to enjoy.
The Result
This structured method unlocked Hacienda La Esmeralda’s complex and balanced flavor profile:
Aromas: Layers of jasmine, orange blossom, and honeysuckle, rounded out by hints of stone fruit.
Flavour: A dynamic interplay of peach, nectarine, and citrus zest, with a honeyed sweetness that lingers throughout.
Body: Light and silky, with a vibrant, sparkling acidity that dances on the palate and a clean, tea-like finish.
Overall Impression: This recipe highlighted the coffee’s pristine clarity and vibrant acidity, creating a cup that was both elegant and exhilarating. The floral and fruity notes were amplified by the precise pouring method, offering a true representation of this world-class coffee’s potential.
Happy brewing! 🌟