Recipe
This coffee is super aromatic and complex. In this brew we can find the acidity of pink grapefruit or the sweetness of white chocolate, with a smooth and silky body. For me, it’s like biting a strawberry!
With this recipe we want those flavors to appear, getting a sweet and delicate cup.
- Dose: 15g (medium-fine grind. 24 clicks with Comandante c40)
- Water: 250g at 93ºC
We’ll make 4 pours in circles (from the centre to the edges) with controlled flow, seeking to saturate all the coffee during each pour.
- Bloom 50g
- @45s up to 150g
- @1:30 up to 250g
- @3:30 approx total time.
Recipe based on results with kalita wave 185 and comandante c40 grinder
The Coffee
Diego Samuel has dedicated the last 13 years to growing coffee in Bolivar and gaining deep understanding of the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavou and profiles produced. This lot has been processed following this strict protocol: anaerobic fermentation in cherry for 48 hrs; second anaerobic fermentation with mucilage for 96 hrs; thermic shock washed at 40°C then 12°C; controlled drying for 34 hrs at 35°C and humidity of 25%. The result is simply mind-blowing.
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PERU EL GUAYAQUIL
Washed
ESPRESSO12,50€ – 47,00€ -
GUATEMALA LA NUEVA
Honey
ESPRESSO15,00€ – 57,00€ -
ICE PACK2,50€
-
BRAZIL NOSSA SENHORA
Natural
ESPRESSO9,25€ – 34,00€ -
THE BIRD T-SHIRT
Raw white22,00€ -
ETHIOPIA BULIYE
Natural
OMNI13,75€ – 52,00€ -
ETHIOPIA GENJI CHALLA
Washed
FILTER13,75€ – 52,00€ -
RWANDA BWENDA
Washed
ESPRESSO13,25€ – 50,00€ -
ETHIOPIA BESHASHA
Washed
ESPRESSO11,75€ – 44,00€ -
COLOMBIA LA VEGA
Washed
ESPRESSO14,25€ – 54,00€
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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