Recipe
This is one of those balanced sparkling coffees that you could drink all day. With this recipe we make it taste like pure honey, with a juicy tangerine acidity and a very long sweet finish.
- Dose: 18 g (medium grind. 26 clicks with Comandante c40)
- Water: 300g at 96ºC
We’ll make 5 pours in circles (from the centre to the edges) with controlled flow every 45″, seeking to saturate all the coffee during each pour.
- Bloom 45g
- @45s up to 120g
- @1:30 up to 180g
- @2:15 up to 240g
- @3:00 up to 300g
- @4:00 total brew time aprox.
Recipe based on results with kalita Hario V60 Ceramic, comandante c40 grinder and 150ppm water.

The Coffee
Carlos Fontan is the manager and agronomist of Finca Santa Elisa. Carlos has been working as an agricultural engineer carrying out visits on farms owned by independent producers; now as manager of this farm in Chimaltenango, has been able to get involved in many aspects of the specialty coffee world. The name of the farm comes from Santa Elisa, the Virgin of this sector and Pachup, a tree that is found on the farm and provides, along with the native cypress trees, shade to several growing areas.
-
HONDURAS REYES
WASHED
FILTER15,75€ – 60,00€ -
ETHIOPIA TESFA
CO2 Decaf
ESPRESSO12,75€ – 48,00€ -
100% PISTACHIO BUTTER16,00€
-
ETHIOPIA ALAKA WINE
Wine Process Natural
FILTER20,00€ – 77,00€ -
BRAZIL FAZENDA CORREGO
Natural
ESPRESSO9,25€ – 34,00€ -
COLOMBIA ACEVEDO
Washed
ESPRESSO14,00€ – 53,00€ -
UGANDA BUWOBODEYA
Washed
ESPRESSO13,50€ – 51,00€ -
ETHIOPIA GOLA
Washed
ESPRESSO12,00€ – 45,00€ -
LIME & LAVENDER 40%
WHITE CHOCOLATE WITH LIME AND LAVENDER7,75€ -
COLOMBIA ANTIOQUIA
Swiss Water Decaf
ESPRESSO12,75€ – 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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