Producing coffees since the 1940s, Finca La Senda has a long pedigree in producing coffee. Over their farm they grown many different varietals including Geisha, Bourbon (various colours), Caturra and Pacamara. This particular lot is a Caturra processed as an anaerobic natural with a fermentation time of 36 hours. Expect red fruits, sweet spice and brown sugar in the cup.
*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.
Colour can intuitively communicate
how coffee tastes.
At THREE we communicate how our coffees taste through colour. We have grouped all of the
coffees we offer into three different colour groups, based on their sensory characteristics. This
makes it easy for you to find coffees you like.
