Cherries from this lot were farmed by multiple smallholders in the village of Segera, Bensa. Cherries are submitted to the washing station owned by MOPLACO, whom then process this lot as a classic washed.

Due to minimal fermentation during processing, fewer ‘fruited’ aromatics (which typically enhance perceived sweetness) were produced and absorbed in the green bean. This results in the coffee's acidity being more prominent, and more terroir and varietal being displayed in the cup. The roast profile for both filter and espresso aim to highlight the fruited, acidity-driven characters developed at the origin. Expect notes of white florals, citrus, yellow stone fruits, and a hint of red fruit.

Espresso recipe we are using:

•⁠ ⁠⁠Ground coffee weight: 19g
•⁠ ⁠⁠Beverage weight: 39-40g yield
•⁠ ⁠⁠Brew Ratio : 1:2.1
•⁠ ⁠⁠Brew (extraction) time: 25-26 seconds
•⁠ ⁠⁠Water temperature: 92°C
•⁠ ⁠⁠Resting Period: Peak (10-23 days from roasting date)

*Note: As each machine is different, start with an amount of coffee that comfortably fits in your basket. We are using VST 20gm baskets for our recipes. For example, if your portafilter fits 16g of coffee, you need to down dose it as per our recipe. Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g.

Hot tips:
Make sure the portafilter is hot when you start brewing. If it’s not, run some hot water through it to heat it up. The espresso shot should first come out as drips and be heavy and oily, and eventually become a steady stream. Please use your grind setting to achieve the recommended brew time.

Download PourOver (V60) recipe here