I love this coffee. With this recipe we get a round espresso, with a juicy acidity and a super long aftertaste, in which chocolate and sweet flavors stand out. Milk drinks are super silky and sweet, reminding me of Argentine butter.
- In: 17g
- Out: 45g
- Time: 23 sec aprox.
Recipe based on results with la marzocco linea min, mahlkonig EK43 and 80 ppm water.
During the harvest season, coffee is selected and hand-picked. Most families only have about 250 trees so the harvest is usually done by themselves, producing between 200 and 300 kilos of cherry every year. Once collected, cherries are pulped by a machine. The coffee is then fermented in water for 12 hours. When fermentation is completed, coffee is run through washing and grading canals. Finally the beans are transported to the drying tables where they will dry slowly for 2-3 weeks.
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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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