Flavor profile :
Black currant, pomegranate, raspberry, yellow plum
Roasting :
Espresso / Filter
Our recipe for V60 :
• Grind size on EK43 – 8,5;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds;
• +50g of water at 0:30;
• +50g of water at 1:10,
• +110g of water at 1:50;
• Total time 3:00.
Comment from the roaster (V60) :
“Our favorite! Like Kenya, but different. Mix of dark and red berries with stone fruits. Bright, rich, complex acidity, that is well balanced by sweetness.”
Our espresso recipe :
• Temperature 91℃;
• Dose: 17g;
• Time: 29 seconds;
• Yield: 42g.
Comment from the roaster (espresso) :
“You will recognize a lot of berry flavors in this espresso. It has a bright, sparkling acidity, a rounded, consistent, and light body, as well as clean, readable descriptors of all the berries from grandma’s garden.”