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 red honey, with a drying time of around 25 days. Expect notes of red fruits, paired with orange and yellow stone fruits.
Due to its elevation, this lot has a med-high natural acidity. During processing, it was subject to small amounts of fermentation, producing sweet, 'fruited' aromatics. This increases its perceived sweetness and balances the med-high level of acidity produced through elevation. Expect a clean cup with a fruited sweetness created by the aromatic esters produced during processing. The roast profile in both filter and espresso aim to display the fruited (acidity-driven) characters produced at origin.
Espresso recipe we are using:
• Ground coffee weight: 19g
• Beverage weight: 37-38g yield
• Brew Ratio : 1:2
• Brew (extraction) time: 25-26 seconds
• Water temperature: 92°C
• Resting Period: Rested (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.
Download PourOver (V60) recipe here
