Recently Detour Coffee Roasters placed 5th at the 2011 Canadian Barista Championship.
Barista Geoff Woodly was pulling a version of the Finca El Limonar at the competition. You can see the full results by clicking here.
Here is some footage of one of the early shots of the El Limonar:
This espresso seemed to be pulling a little hot on my baseline parameters, but a quick drop down to 93 degrees Celsius I was getting some good results.
@ 93 degrees Celsius: chocolate, orange rind, lemon acidity, stone fruit (primarily red plum), subtle sweetness and faint anise.
Unfortunately, all of these elements weren’t dominate at once. I found slightly different parameters highlighted certain aspects. For instance – an 18.3 gram dose to 29 grams of espresso – produced chocolate and a certain tobacco element in the cup. Yet – a 19.0 gram dose to 28 grams of espresso – produced that chocolate plum and faint anise.
Pulling 19.2 grams solid to 28.7 grams liquid and adding 116 grams of milk (~6oz total volume cappuccino), the dominate flavour was a milky chocolate. There were hints of toffee and this interesting tootsie-roll like thing happening. If parameters were really tight, you could get a little of that anise (which was responsible for the tootsie-roll play).
Straight: notes of chocolate, lemon acidity and plum. It’s downfall was the one-noted-ness from the top of the cup, all the way to the bottom. 8/10
In Milk: nice in milk, with milk chocolate and a toosie-roll chocolate/ anise play 9/10
Americano: faint notes of chocolate, lemon and lemon rind. Particularly straightforward, a little dull. 7/10
This had some interesting components, and I was surprised by the plum and anise. However, personally, I was disappointed by the one-noted-ness it produced in the cup. It was a little straight-forward and perhaps not one of the things I’d look for in a single origin espresso. Despite this, the Limonar earns a respectable… 88/ 100.
Of note, however, is Geoff’s 5th place finish at the Canadian Barista Championship. Evidently others found this interesting as a single origin espresso. Again, I found it lacking the complexity I look for in espresso.
Total 100 point score of 88/100.