Without a doubt, the most complex and complete coffee I have tried to date. With this recipe we get a fruit bomb, sweet and balanced, with a silky body and a very long finish of black tea that when the temperature drops seems like a juice.
What a coffee!
- Dose: 20 g (medium grind. 23 clicks with Comandante c40 or 16 in EK43)
- Water: 300g at 94ºC
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 60g
- @45s up to 140g
- @1:15 up to 220g
- @2:00 up to 300g
- @3:40 total brew time aprox.
Recipe based on results with kalita Wave 185, and Mahlkonig EK43 grinder
Edgar Motta inherited his coffee farm and began cultivating Caturra and Castillo varieties already on the land. Later on he decided to plant Pink Bourbon trees, a hybrid of Yellow and Red Bourbon varieties, with strong floral notes and pleasant acidity. Edgar has renovated his farms infraestructure like the drying areas and storage tanks. Once harvested, cherries are laid in thin layers on raised drying beds and raked frequently to ensure even drying. It takes approximately 30 days for the cherries to dry.
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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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