Black currant, pomegranate, raspberry, yellow plum
Processing :
Washed
Variety :
Red Bourbon
Roasting :
Filter
Score :
88
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.”
• 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 wine yeast and fresh mango. Very sweet and bright, sparkling acidity, crisp and bright descriptors of mango, pineapple, crème brûlée, and champaign. Sweet flavors of orange blossoms and mango.
100% Mad”.
• Grind size on EK43 – 8;
• 16g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds;
• Pour +50g of water until 0:30;
• Slowly pour 160g of water until 1:10;
• Total time 3:00.
Comment from the roaster (V60) :
“Good ol’ Ethiopian profile – black tea, apricot, lemon, jasmine. Light body, mild acidity that is well balanced by sweetness. This would be your go-to for a filter.”
“Clear and recognizable descriptors of black tea, apricot and lemon. Round body, mild acidity, higher sweetness. This is an awesome basic everyday espresso “.
• Grind size on EK43 – 8,5;
• 16g of coffee;
• 260g of water, temperature 98℃;
• 50g of water – bloom for 30 seconds;
• And then three pours:
• Pour 70g of water till 1:05;
• Pour 70g of water till 1:50;
• And pour the rest (70g of water);
• Total time 2:45.
Comment from the roaster (V60) :
“This bean resembles the best qualities of a Kenyan bean. You’ll taste black currant, plum, and rose hip. The only difference is that it’s a Colombian bean.
Our espresso recipe :
• Temperature of water 92℃;
• Dose: 17g;
• Time: 28 seconds;
• Yield: 42g.
Comment from the roaster (espresso) :
“Fruity with bright acidity, tastes like berry jam in espresso.”
• Grind size on EK43 – 8,5
• 15,5g of coffee
• 260g of water
• Temperature 98℃
Recipe:
• Pour 50g – bloom for 30 seconds,
• Pour +50g until 0:30;
• Pour +50g until 1:00;
• Pour +110g until 1:40;
• Total time 3:10.
Comment from the roaster (V60) :
“If Professor Dumbledore were into filter coffee, this would have been his favorite. This Ethiopian bean tastes like lemon sherbet.”
“If you were looking for a full-body coffee with a sweet base for espresso – look no further. It tastes like dried fruit and cocoa and goes perfectly with milk.”