20,00 €
100% Arabica
Sensory notes: Notes of orange flowers, passion fruit and malt
Shopping is not available in English version.
Description
Fermentation lasts between 7 and 10 days, at a temperature of between 15 and 18°C. During this time, the plant’s employees monitor the sugar levels to ensure the best possible result. The coffee is then transferred to the station’s drying beds, where it rests in the shade for between 15 and 20 days. The cherries are stirred regularly to ensure good air circulation and avoid over-fermentation. When the coffee reaches 11% humidity, it is ready for export.
Where does this coffee come from?
Whether it is a blend or a single-origin coffee, you can discover below where the coffees that make up this product come from, as we have personally selected them directly at their plantations of origin.
This coffee comes from the following plantations
Extraction method
The coffee doses indicated below refer to a double shot extraction (two espressos brewed simultaneously).
Stay within the range we recommend for each of our lines, have fun evaluating the differences in extraction as the dose varies, and let us know which dose produces the best extraction in your opinion!
Weigh it
Recommended extraction ratio: 75g coffee / liter water
Grind it
Obtain a powder that has a consistency similar to fine sand.
Extract it
Assemble the Aeropress and place the coffee in the filter holder, then start pouring hot water (88-90°C) without forgetting to pre-infuse and stir the coffee.
Enjoy it
Slowly lower the plunger to extract your coffee in the Aeropress and enjoy it, preferably in good company!
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