The
CAGAYANLifestyle TIMES Weekly de Oro
Volume 5 | No. 35 | Cagayan de Oro City | April 16-22, 2018
KAGAY-AN AFTER DARK | By The Night Stalker
C
agayan de Oro’s pioneering slow-food restaurant has done it again! Since the start of this month, Circa 1850 has been serving Single-Origin Coffee to its habitués who understand and appreciate there’s more one can get from a P160 cup of coffee than a simple beverage. Single-origin coffee is coffee grown within a common geographic origin, be it a farm, or more commonly, coffee from multiple farms in the same general area, or coffee from multiple farms in the same country. In the case of Circa 1850, they serve Colombia Huila from the Caturra, Colombia and Castillo coffee beans carefully roasted
for you by no less than Chef Eric Yap. “These are grown by mostly small family owned farms in the growing region of the department of Huila, in Southern Colombia at altitudes of 1,200-2,000 meters,” Chef Eric notes, continuing Circa’s tradition of sourcing its ingredients from small farmers who grow their produce naturally. Most producers pick and process their own coffee at their own micro-wet mills and then dry their own coffee and deliver it to factories for dry milling, sorting and packaging. The three main regions in Huila where coffee is predominantly grown include Garzon, Pitalito and Neiva. But that’s not all that makes this single-origin coffee so special.
now serves Single-Origin Coffee from Colombia
It is also prepared using the Fully-Washed process which produces the highest quality coffee but requires a lot of skill and water to be
It takes proper technique, patience and skill to produce a perfecly bloomed cup of poured over coffee as demonstrated by Clinton.
A Cup! A Cup! My Kingdom for a Cup of Poured Over, Fully Washed, Single Origin Colombia Huila Coffee from Circa 1850!
done correctly. Some of the world’s finest (and often most expensive) coffee are created using this process. Through the fully washed process, the outer layer of the coffee beans skin is removed, after which the beans with its mucilage is fermented in water for 1-2 days or even longer. After the fermentation process, the bean is then washed from its mucilage after it has released its aroma. “This fully washed coffee is a perfect example of why we love
coffee from Columbia,” Chef Eric notes. But growing and processing the coffee bean are but two of the three steps which makes this coffee extra special. Besides being singleorigin and fully washed, Circa’s Huila Coffee is also brewed using the pour-over process. According to the website BlueBottleCoffee. com, the ritual of the pour over is like a meditation: “There’s no machine in your way, no f lashing green lights, no electric
power cords. Just you and a few simple tools. The final cup is reminiscent of one from a drip coffeemaker, but noticeably more delicate and complex. Observe the bloom, experience the first trace of coffeedrunk steam, notice how the spiral of the pour alters the final cup. This simple experience gets you in tune with your coffee.” Thankfully, we had Circa’s Clinton to make sure we didn’t ruin our cup of single-origin fully washed coffee from circa/PAGE 7
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