This microlot is a varietal called Caturron, a rare genetic mutation of the Caturra variety. Recently discovered in Colombia, farmers have planted it due its unique flavour profile, leaf rust resistance and relatively high yields. This particular lot fermented anaerobically for 24hrs before being washed and dried on raised beds. Expect notes of citrus, berries and a vibrant acidity.
Espresso recipe we are using:
• Ground coffee weight: 19g
• Beverage weight: 36-37g yield
• Brew Ratio : 1:2.8
• Brew (extraction) time: 26-27 seconds
• Water temperature: 92°C
• Resting Period: Fresh (1-7 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.
