This particular lot from Nensebo is a mix of traditional 'heirloom' as well as JARC (74158, 74110, and 74112) varieties. Around 800 smallholder farmers contribute to the cooperative in Nensebo, all of whom intercrop with other crops to sustain household income.
Due to the large volume of smallholders contributing to this lot, this coffee exhibits a very rich sensory profile, displaying both fruited and confectionary notes.
This lots high elevation contributes to a medium-high inherent acidity. During processing, this coffee has been subject to small amount of fermentation, producing fruits aromatics. These fruited aromatic esters somewhat balance its natural acidity, producing a fruited sweetness in the cup.
The roast profiles for both filter and espresso showcase the fruited, acidity-driven, characteristics developed at origin. You can expect notes of prune, citrus, stone fruit and a deep, sugary/chocolatey sweetness.
Espresso recipe we are using:
• Ground coffee weight: 19g
• Beverage weight: 38-39g yield
• Brew Ratio : 1:2
• Brew (extraction) time: 28-29 seconds
• Water temperature: 92°C
• Resting Period: Rested (27-35 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. If you need more help dialing in your setup, our Grinders for Espresso Coffee page and Frequently Asked Questions may help.
