Recipe
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
The Coffee
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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ETHIOPIA DUWANCHO
Natural
FILTER19,00€ – 73,00€ -
PERÚ EMMA TARRILLO
WASHED
FILTER13,25€ – 50,00€ -
EL SALVADOR LOS NARANJOS
Washed
ESPRESSO14,50€ – 55,00€ -
PERU FIDEL HUANCAS
Washed
ESPRESSO12,00€ – 45,00€ -
ETHIOPIA KABIRA
NATURAL
ESPRESSO13,50€ – 51,00€ -
PERU 75%
CUZCO QORI WARMI
Single Origin7,90€ -
INDONESIA FRINSA MANIS
Lactobacillus Fermentation
FILTER19,75€ – 76,00€ -
EL SALVADOR GUADALUPE
Natural
OMNI14,75€ – 56,00€ -
KENYA MUTHUTHUINI
Washed
ESPRESSO14,50€ – 55,00€ -
ETHIOPIA URAGA LAYIO
WASHED
FILTER16,00€ – 61,00€
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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