Cart Buena Puentes Pack 6/6
COFFEE
-2 bags (1lb): Sandra Farms Washed Processed Coffee (Adjuntas, PR)
Tasting Notes: Citrusy, Floral, Well balanced, Buttery, Smooth, Medium-Full body. Distinct notes of Blood orange * citrus rind on espresso.
Drip Ratio: 1:15 by weight. I recomend 1:14 for a more intense sensory experience. For a single serving: 340 grams of water to 24 grams of coffee. Medium grind (Similar to coarse sea salt). 200-208 degrees for water, brewed in 3-3.5 minutes
This coffee was depulped using some of the most water efficient equipment in the industry and dried on mechanical beds through indirect heat via Sandra Farms’ heat exchanger which runs 100% on biomass obtained from processing byproduct (in this case, coffee bean husk). Sandra & Israel base their incentive model for workers off successful systems in Kona, Hawaii and offer close to TRIPPLE the minimum wage to pickers who meet their quality standards. Washed processed coffees result in a more floral & citrusy profile. Full profile on Sandra Farms soon. Visit WWW.FORGOTTENFORESTPR.COM to view their most recent project.
-2 bags (1lb )Alfonso Perez Washed Processed Coffee (Utuado, PR)
Tasting Notes: “An elevated versin of the classic Puerto Rican flavor profile” Orange, Tobacco, clove, slight floral hints, medium-full body.
Drip Ratio: 1:15 by weight. I recommend the standard ratio
We call this a “double washed” processed coffee, but in reality, Alfonso washes this coffee several times while in the early post-harvest stages following depulping. The depulped coffee cherries, still covered by a thick layer of sugary pulp, are places in a tank for 12-16 hours, and dried 2-5 times (depending of ambient air temperature & humidity) to gradually reduce sugar content and slow down the fermentation process.
-.3 Lb Experimental Entended Fermentation Natural-A Puentes x Sandra Farms Collaboration:
Cranberry Sweetness, lively Acidity, Floral, Complex, Full Body
Drip Ratio: 1:15 by weight. I prefer a tighter ratio at 1:14 or 1:14.5. Best brewed at highest possible temperature off boil.
More than ever, the top coffee buyers in the world from japan, to South Korea, Germany, and the U.S., are seeking novel processing methods to bring to their clients. This often places farmers in the precarious position of having to take on the risk of an experiment failing, without any safety net from the buyers. We offer guaranteed minimum process to farmers, to cover experiments gone wrong and test methods on a very small scale before duplicating at a higher volume. This lot consist of less than 100lbs of coffee in total and may prove to be a breakthrough for Sandra Farms. First, we dehydrated fully intact coffee “cherries” down to 20% moisture content and then allowed the process to stall overnight before returning to mechanical dehydration at very low temperatures. After 3 days, the cherries reached approximately 14%-15% moisture content, before bringing the temperature back up to finish at ~11% moisture. This extended “stalling period” brought the cherries from fermentation to the cusp of germination, which causes the bean to draw sugars. The end result is a slightly less sweet, more complex, and more floral flavor profile. WE believe this coffee strikes an attractive balance between washed and natural process profiles. You’re the first to try it, so please give us your opinion!
-.5Ln Sandra Farms Natural Processed Cascara (dried coffee pulp tisane): This product is essentially the dehydrated skin and pulp from natural processed coffee. We carefully monitor it throughout the drink process, then hull and sort it, preserving the beautiful sweet, fermented flavors of the coffee fruit. This loose tisane is steeped best either as regular tea or preferably, in a french press to maximize extraction. Brewed properly, this tea is sweet, complex and delicious while offering a taste entirely different from coffee, and with 1/7 the caffeine content.
Brew Instructions: Steep at a ratio of 1:25-1:30 depending on strength preference. 1.Weigh cascara into french press. 2.Slowly pour water top at roughly 208 degrees. 3. Stir 2-3 times, making sure all cascara is wet. 4. At 6 min, stir 3-4 times and allow to continue with top off. 5. Plunge at 7-8 minutes. 6. Enjoy
CACAO
-1lb 80% Cacao Drinking Chocolate Bar.
This cacao was sources from small farmers in Anasco. usually, our chocolate is from cacao grown at Sandra Farms or purchase raw from neighbors and processed at SF.
Here’s a recipe for my “famous” Asopa de Cacao; a signature at many Puentes pop-ups.
Asopao” de Cacao-
We think of it as a fusion between a European drinking chocolate, Mexican hot chocolate & Asian Tong Sui (dessert soup). The end result should be very dense— just a bit thinner than a fondue or liquid ganache.
Our recipe incorporates fresh ginger, turmeric & cacao nib options which should be omitted if you’d like a smooth texture. I think of the powdered version as more of a beverage & the textured one as a dessert “Asopao”/ soup. This is vegan, but milk & heavy cream can be substituted.
There is plenty room to experiment & adjust to your preference.
Basic Ratio:
2 part chocolate: 1coconut or oat milk: 1 unsweetened coconut milk.
Directions:
-Add small amount of oat milk & cream of coconut to a small sauce pan.
-once hot, add one Puentes Naturales chocolate square (approx 75 grams). Chop to make it easier to melt.
-Stir constantly until fully integrated
take on & off heat to keep from boiling
—Add to your liking:
-Ginger (powder or fresh grated)
-Turmeric (powder or fresh grated)
-ground clove
-ground cardamom
-cinnamon
-gochugaru pepper or jalapeño powder
-Add ~ 25 grams of Puentes Naturales 100% Puerto Rican cacao nibs, or to your liking.
-optional: add 1-3 drops of emulsified MCT oil
-Optional: add a shot of Pitorro, Mezcal, whiskey or aged rum. To add alcohol, remove pot from heat and add gradually & stir constantly.
(1lb drinking chocolate block, barrel aged chocolate pack, etc)
- 16 oz Kimchi—Lacto- Fermented pickled vegetables sourced by Puentes from KYV Farm in Adjuntas and prepared by Arecibo’s Fermento Comio.
Includes: Napa Cabbage, Watermelon Radish, Carrot, Turmeric.
We’re excited to continue collaborating on products that bridge together farmers and artisans to add value to their produce.
7.5oz Mango-Parcha Fermented Pineapple Vinagre Hot Sauce (Pique)
Thicker that the traditional pique, this hot sauce is a great mix of layered sweetness with some serious heat— heat provided by a mix of Caballero peppers and orange habanero peppers grown at our farm. Use on: everything. This sauce was prepared by our neighbor in Adjuntas, Serefina. We’re developing a brand identity for her products which will be under “Fina La Vecina”.
Local Beet “Ketchup”: Prepared by Rincon artisan Athina Alejandra at Pazalsear
@pazalsear @bajafreshcuisine
Diosa de Adjuntas: Hand crafted by local artist, Cloud Crochet Co. We’re extremely excited to be offering these one of a kind pieces to our first subscribers. These Diosas were custom made to represent the town colors of Adjuntas, where this journey with Puentes began.
Cloud says “The spiral goddess represents the ever continuing cycle of Life, Death, Rebirth, and internal feminine power.
For me, they’re a reminder of how blessed I am to be enjoying a lifestyle so closely in contact with nature. They’re also a reminder of the incredible females I’ve had in my life, and the balance of masculine and feminine energy we all harbor in ourselves.
@cloudcrochetco
Thank you to everyone who subscribed and has decided to take this journey with us. Part of the fun is that we don’t know exactly where this will god—however, we promise always to deliver you the best, with complete sourcing transparency and best prices paid to our small producing partners. You’re an active part of this, so please feel free to engage!
