8 days anaerobic washed
+ wine yeast + passion fruit
Variety :
Purple Caturra
Roasting :
Filter
Score :
91
Our recipe for V60 :
• Grind size on EK43 – 8;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 50 seconds;
• +50g of water at 0:50;
• +160g of water at 1:20, slowly pour until 2:20;
• Total time 2:55.
Comment from the roaster (V60) :
“Pink Kattura, washed anaerobic fermentation with fresh passion fruit. There’s a rumor about our Q-graders running out of descriptors for this coffee. Papaya, passion fruit, lychee, guava, champagne, red currant and rum candy. Sparkling acidity is well balanced by sweetness. Bright and rich. 100% Mad”.
• Grind size on EK43 – 8,2;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds,
• +50g water at 0:30;
• +50g of water at 1:10,
• +50g of water at 1:40
• +60g of water at 2:10;
• Total time 2:45.
Comment from the roaster (V60) :
“What a rare find from Asia on our stock! 😌Very sweet, thick and rich. The flavor descriptors are dried fruit, dark-skin berries and cider.”
• Grind size on EK43 – 9
• 15,5g of coffee
• 260g of water
• Temperature 98℃Recipe:
• 50g – bloom for 30 seconds,
• Pour +50g of water until 0:30
• Pour +50g of water until 1:00;
• Pour +50g of water until 1:30;
• Pour +60g of water until 2:00;
• Total time: 3:00.
Comment from the roaster (V60) :
“Bright anaerobic coffee. This one is a crash! The flavor is our all-time favorite trio – tropics, alcohol, and chocolate.”
• Grind size on EK43 – 8;
• 16g of coffee;
• 260g of water, temperature 98℃;
• Pour 50g of water, bloom for 30 seconds;
• Pour 50g of water until 1:05;
• Pour 160g of water till 1:50;
• Total time 2:40.
Comment from the roaster (V60) :
“Our long-awaited, hand-made, 72-hour anaerobic natural fermentation. Super-duper slow dried. That’s how we got a subtle fermentation with an emphasis on terroir and a light anaerobic aftertaste. Berry, sweet, slightly alcoholic “.