subscription coffee, may 2024
Night Swim Coffee was established in 2021, uniting decades of coffee experience & community from Todd and Erin Huber (Undercurrent Coffee) and James and Miracle Yoder (Not Just Coffee) into a new specialty coffee roasting, lab, and hospitality experience for the Charlotte, North Carolina community.
Night Swim Coffee exists to connect people to the places that their coffee comes from. We do this through quality-driven roasting and intentional hospitality.
ultraviolet
Coffee Name: Ultraviolet
Origin: Colombia & Ethiopia
Producer: Cofinet & Nesru Aba Nura
Elevation: 1800-2100 masl
Process: Washed & Natural
Variety: Caturra, Castillo, Tabi, Ethiopian Landraces
Tasting Notes: Raspberry Jam, Walnut, Dark Chocolate
Description: We intentionally sourced the components of this blend to create a harmonious flavor profile that performs well on its own or paired with milk. Rich fruity notes of raspberry jam from a naturally processed Ethiopian coffee marry with dark chocolate and nutty sweetness from a washed processed Colombian coffee. The result is a taste meant for all to enjoy.
Ultraviolet Brewing Recipe:
Dose: 18g
Time: 26 – 31 seconds
Yield: 36g
Temperature: 202°F
Pressure: 9 bars
Preinfusion: None
las guacamayas
Coffee Name: Las Guacamayas
Origin: Aldea Las Guacamayas, Jutiapa, Guatemala
Producer: Nehemias Pimentel and Hugo Pineda
Elevation: 1500-1800 MASL
Process: Anaerobic Natural
Variety: Yellow Bourbon
Tasting Notes: Tropical Fruits, Caramel Cream, Syrupy
Description: This 100% Yellow Bourbon lot from Nehemias Pimentel and Hugo Pineda is a sundried, anaerobically fermented coffee. When we say coffee fermentation, we don’t mean fermentation like wine, beer, bread, or kimchi. At a base level, fermentation is simply the act of yeasts and bacteria metabolizing sugars and other organic compounds and leaving behind ethanol and vibrant acids. When it comes to coffee, we usually see two primary categories of fermentation: Aerobic and Anaerobic. Aerobic fermentation, meaning with oxygen, is quite simple but complex to oversee and monitor. Due to the high concentration of complex sugars and microorganisms, recently picked cherries are contained in an open tank or vat and left to ferment for a particular amount of time (typically between 12-72 hours). Anaerobic fermentation, meaning without oxygen, follows much of the same protocol, but the cherries or seeds are sealed during their stay in fermentation-station. This offers a controlled environment and provides a fermentation that heightens perceived sweetness and acidity in intense ways.
The result of the anaerobic fermentation on this lot from Jutiapa is a sweet, fruity, and syrupy coffee that reminds us of tropical fruits and caramel cream.
Las Guacamayas Brewing Recipe:
Dose: 18g
Time: 25 – 30 seconds
Yield: 40g
Temperature: 202°F
Pressure: 9 bars
Preinfusion: None
