Recipe
This Brazil stands out for its sweetness and orange citric acidity, a very silky body and a long hazelnut finish. With this recipe we get a round espresso which also works great in milk drinks, where we can find hazelnut, chocolate and cherry flavors.
- In: 19 g
- Out: 40 g
- Time: 28-30 sec aprox.
Recipe based on results with la marzocco linea mini and mazzer Kony E grinder.
![](https://somospuchero.com/wp-content/uploads/2021/09/IMG_6804.jpg)
The Coffee
Coffee production began at the Rancho Grande Farm in 1933. Today, the farm is run by José Carlos Reis and his son Flávio (Fafa). After the coffee has been harvested it’s dried in boxes. The boxes have vented grills to allow airflow through the coffee. First cold air will be blown for 12h slowing the fermentation and then the air temperature will be increased gradually to allow coffee to dry for between 7-10 days. After drying, the coffee is rested for approximately 3-4 weeks before being milled.
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EL SALVADOR LA ILUSIÓN
Anaerobic Natural
ESPRESSO16,50€ – 63,00€ -
ETHIOPIA KELLOO SIKO
Washed
FILTER15,50€ – 59,00€ -
KENYA BARAGWI
Washed
ESPRESSO16,50€ – 63,00€ -
COLOMBIA TUMBAGA
Sugar Cane Decaf
ESPRESSO13,00€ – 49,00€ -
COLOMBIA PITALITO #2
Washed
ESPRESSO12,00€ – 45,00€ -
EL SALVADOR LA CABAÑA
Natural
ESPRESSO15,00€ – 57,00€ -
COLOMBIA DIEGO SAMUEL BERMUDEZ Y-05
Competition Coffee
FILTER26,00€ – 101,00€ -
ETHIOPIA IDIDO
ANAEROBIC NATURAL
FILTER17,00€ – 65,00€ -
COLOMBIA LOS AGUACATES
Washed
ESPRESSO14,25€ – 54,00€ -
COLOMBIA AKUMAJAA
Washed
FILTER12,75€ – 48,00€
Leave us your comments
We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.
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