With this recipe we get a very delicate and round drink, with a juicy acidity and a super silky body. We can find citrus, floral aromas and a very marked sweetness of honey.
- (fine grind – 18 clicks with Comandante c40)
- Water: 250g at 96°C
This is the structure of the recipe:
- Bloom 50g
- @00:30 up to 150g (50/50 central pour, spiral pour)
- @01:15 up to 250g (50/50 central pour, spiral pour)
- @2:40 total brew time aprox.
Recipe based on results with Hario V60 Ceramic, comandante c40 grinder and 100ppm water.
El Diamante is one of the closest producing areas to the city of Jaen. It is one of the few areas in Jaen to have protected forests, which are home to a variety of flora and fauna native to the region. Daniel Chilcon owns 3 hectares in El Diamante village of San Jose de Lourdes. Cherries are picked as ripe as possible before being pre-fermented overnight. This extended fermentation and cherry maceration gives the cup a pronounced fruity note which complements the pronounced citric acidity that comes from the high altitude.
COLOMBIA LA VEGA
ESPRESSO14,25€ – 54,00€
75% PHILIPPINES WITH NIBS
With cacao nibs7,25€
GUATEMALA SANTA CLARA
FILTER15,75€ – 60,00€
FILTER14,25€ – 54,00€
ESPRESSO13,75€ – 52,00€
BRAZIL CHAPADA ALTA
ESPRESSO9,25€ – 34,00€
COSTA RICA LA CHELITA
OMNIProduct on sale18,00€ – 55,20€
CHOCOLATE WITH CHURROS7,75€
ETHIOPIA GERBA DOGO
OMNI13,50€ – 51,00€
MEXICO EL ESTRIBO
ESPRESSO13,25€ – 50,00€
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.
Find more recipes, news and tips to make the most of specialty coffee and bean-to-bar chocolate.
Subscribe to our newsletter
Subscribe now to receive these tips, news and promotions by email.