• ickle Roaster

I would like to talk about this special coffee we're roasting at the moment.

Colombia Luz Helena, Finca Maracay in Quindio region.

100% Caturra varietal grown at 1,600 MASL

coffee cherries were picked at their ripest then undergo the long complicated process called " Mandarin Washed"

Different experimental coffee fermentations has been very popular the past 5 years in specialty coffee industry. Where producers go beyond the natural fermentation when yeast, bacteria, and other microorganisms break down the sugar molecules in the mucilage inside the cherry naturally. This process produces acids and alcohols, which in turn can affect the flavour of the coffee it produces. Poor practices in fermentation can cause the coffee to be over ferment, producing mouldy and undesirable flavours in coffee. Controlling the environment at fermentation process is very important to produce great cup qualities.

Throughout the years we've seen many styles of fermentation in coffee processing, such as the very popular carbonic maceration where the coffee undergoes fermentation in a rich carbon dioxide and limited oxygen environment.

Recent experiments in Colombia, farmers are including fruits in the fermentation process.

We've cupped many of these interesting coffees from Colombia over the last year or two such as Cinnamon process, Lactic Natural, Eucalyptus Honey and Natural, Mint Natural, Rum Aged, Ginger Honey and The Mandarin Processes just to name a few.

This is our first time purchasing coffees that include fruit in the processing, this coffee was a stunner on the cupping table, it has a very clean, crisp and clear tasting profiles unlike the other ones we've tasted throughout the years. With tasting notes of my favourite citrus "Yuzu" along with lemon myrtle, honey and maple syrup, this coffee is A MUST for ickle coffee.

In addition to cultivating coffee, Jairo and Luz Helena also grow mandarin oranges and cherimoya on the farm. This 100% Caturra lot was exposed to an anaerobic fermentation of 48 hours, during this fermentation period, citric acid and dehydrated mandarine skin were added to the anaerobic environment. Later the coffee was placed on raised beds below 35 degrees celsius until ideal moisture content of 11% was achieved.

We have a very limited amount of this amazing coffee. Which we have sold half the amount we secured in

2 hours after releasing on our website.

Enjoy brewing :)


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  • ickle Roaster

Hi friends of ickle. It's Rowena here, roaster, green bean buyer and QC of ickle.

I have collected a fair bit of questions and often get asked for trouble shooting tips from our dear home brewers and the baristas from all over Australia.

As we all love trying new recipes, new merchandise and new coffee roasters. But how do we get the best out of those coffees without wasting the whole bag trying to get the most balanced cup possible? These problems are common especially for those who buy coffee from different states or even from international coffee roasters. Not only the roast developments are quite various but also the roasted coffee gets QC and tested with different water quality or even have different preferences of what is "ideal" in their perfect cup of filter coffee. Chasing the best result could be challenging when it comes to unfamiliar roasters.

Firstly we make sure we have all the tools!

Essential equipments for pour over :

-drip cone

-paper filter

-coffee grinder

-weighing scale

-pouring kettle

-thermometer to measure water temperature or digital temperature control kettle


Then we need a "starting point" recipe!

I recommend 1:16 coffee to water ratio. 2:30-3:00 minute total brew time (bloom included) and 95-98 degree celsius. This recipe is very approachable to most coffee roasting styles and suitable with most dripper available in today's market.

Now in your cup!

What we usually look for in our coffee here at ickle coffee are the tasting notes, the smooth body, sweetness, acidity and pleasant after taste. Of course these qualities you'll find in the cup when you do everything right and most of time could be achieved after multiple tweaks of recipe.

When the coffee is tasting weak/watery, usually comes together with unpleasant sourness.

Try these variables, do one adjustment at the time to see what actually will improve the brew

-grind finer

-use higher water temperature

-increase contact time by adding pour pulses

-decrease water ratio, try adding 1g at a time, smallest adjustment of ratio could make a big difference

-try thiner paper filter

If the coffee is tasting medicinal, dry, bitter and astringent sour:

-grind courser

-use lower temperature water

-remove agitation

-increase water to coffee ratio

-decrease contact time, finish the total amount of water faster to fasten the brew time

Good quality water is also very important to achieve tasty cup of coffee.

Here are recommended range of ideal coffee brewing water:

These range of measurements are recommended for brewing. For balanced and flavourful coffee. If brewing water chemistry are far too different to these standards coffee quality could be compromised.

Enjoy brewing and let's keep improving our perfect cup :)


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  • ickle Roaster
  • Cali, Cauca

  • Finca Santuario

  • Yellow Bourbon

  • 1,850-2,0250 MASL

  • Gold Washed

Tasting Note: Cherry, amaretto liqueur and herbal tea

This week we have added a new Colombia to our April offer. Colombia Camilo Merizalde, Yellow Bourbon Gold Washed process. Extended fermentation then dried for a period of 18 days in a controlled environment on raised beds under UV light and fans from Finca Santuario. This coffee has really unique tastes, very sweet and vibrant with tasting notes of cherry, amaretto and herbal tea (hints of ginger and lemongrass).

This coffee is a beautiful yellow bourbon variety, that has undergone a unique double fermentation process to extract maximum flavour. Fermentation in coffee processing is an increasingly utilised procedure to enhance flavour development and create a softer body and complex acidity. Taking the flavour profile even further is this particular bean's drying process. Dried for a period of 18 days in a controlled environment on raised beds under UV light and fans, these beans produce an intensity and consistency that is unparalleled amongst most Colombian coffees. Finca Santuario began 22 years ago, when Camilo Merizalde had the desire of creating a very unique farm capable of producing the best specialty coffees in Colombia. Rather than focus on quantity, Camilo decided to focus on quality as a driver of profitability. He quickly realised that biological diversity was paramount in creating an environment capable of producing excellent cup quality with long term sustainability. As such Finca Santuario is set out in such a way as to encourage a vast swathe of plant and animal diversity working symbiotically with the coffee plants. Recommended Recipes Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio) V60 : 15g : 250g 3 pulses, 2:30-2:45 minutes, 96°C (1:16.5 ratio) Batch Brew : 1:16 ratio, 94-96°C

Last week on the list for Burundi Kazoza N'ikawa. We are loving this coffee for both espresso and filter brew. Very clean natural process with notes of strawberry, English toffee, watermelon and orange blossom :)

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