Roasted to medium, profiled for espresso. Expect rich chocolate coffee backed with cradling acidity of stone fruits for a silky smooth balanced finish and bittersweet honeycomb aftertaste.
B R E W G U I D E
Best Used: 7-21 days post roast
Dose: 20g
Yield: 38g (double shot)
Extraction Time: 24-26secs
Brew Temperature: 93°C
Milk Weight: 150-155g
Double Origin: 50% Colombia Hulia, 50% Ethiopia Sidama
Country: Colombia, Ethiopia
Varietal: Caturra, Castillo, JARC 74
Roast Profile: Espresso
Tasting Notes: Chocolate, Stone Fruits, Honeycomb