Description
Origin: Colombia
Altitude: 1800 m
Processing: Fruit fermentation
Breed: Caturra
Notes : Vanilla, Coconut, Pineapple
Suggested recipe for distillation (V60):
Temperature: 89
Weight: 20 grams
Water quantity: 300 ml
Rishu: 15
Final time: 2:30 to 2:40
Preparation method:
First pour 40 ml Time: 0:30
Second pour: up to 100 ml. Time: 1:00
Third pour: up to 180 ml. Time: 1:30
Fourth pour: up to 240 ml. Time: 2:00
Fifth pour to 300 ml. Time: 2:30
Suggested recipe for espresso:
Temperature: 90
Weight: 18 grams
Extraction: 33 ml
Preparation time: 27 seconds