Location: Usultan, Tepeca Volcano
Producer: Gilberto Baraona
Growing Altitude: 1350-1550 masl
Processing Method: Natural Processed
Harvest: January 2017 - February 2018
Product: Milk Espresso
Flavour Notes: Chocolate, Strawberry & Lychee
A delicate but characterful coffee, this lot of Bourbon has been slowly brought to maturation using the local temperate climate as an advantage.
This particular lot has been fully natural processed at the Los Pirineos Estate and was dried for 20 days on raised African beds. The piles of drying coffee were carefully adjusted throughout the process to increase uniformity. This coffee makes for a great fruit forward yet balanced espresso, with enough strength and body to compliment larger milk beverage ratios.
Espresso Roast Brewing Advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.