dialectcoffee
25_Development_003_ithaka_x_dialect_stronghold_s9x
25_Development_003_ithaka_x_dialect_stronghold_s9x
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% sample_jars
mass_in_jars = 2x(5x30g) = 300g total
% what we want you to know
if nothing changes...nothing changes.
i'm a researcher and a scientist. i constantly explore the process and product to find the global optimum. it's often the case that we get constrained within these narrow bounds where we are confident that the process will deliver a tasty product. these constraints mean we can find the local optimum but it's not necessarily the global optimum and that's what i want to find.
these coffees are test roasts that result from my attempts to explore the flavour space a little more than usual. although sometimes these roasts aren't exactly optimum, they are enabling me to ascend towards it. these coffees might be the result of an experiment that was well-executed, or a coffee that just wasn't quite agreeing with specification (a little too light, a little too dark, for example). these coffees are great green beans, roasted in various ways (always stated) and still within their flavour window.
% ithaka x dialect - stronghold s9x - heat transfer - v1 (120525)
mark was fascinated by the flexibility and programable control of dominant heat transfer mechanisms, something unique to the stronghold roaster. here, we focused on the inter-relation of the halogen and hot air parameters. the collaboration followed two coffees, each roasted via five roasting profiles using the stronghold s9x.
Ithaka’s coffee of choice was a natural-processed bourbon produced by Ernesto Neto Mendez out of finca Los Andes, Santa Ana, El Salvador.
dialect’s coffee of choice was an anoxic washed-processed red bourbon processed at the Shyira washing station out of the Nyabihu district of Rwanda.
% what, where, who
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% flavour
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% what legal told us to include
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% whole beans
Coffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering.




