This is a Natural Double Fermentation coffee, comes from Puebla region in Huitzilan de Serdan, grown at 1300 meters in Xoxouico farm which is owned by Carlos García Campillo. From Garnica varietal.
The coffee has won a placement in Cup of Excellence Auction 2017 & 2019 and the winner of both was Sulalat.
We present it in a city plus roast suitable for espresso and milk beverages producing full body and notes of mango and berry with moderate acidity and high sweetness of raisin.
Suggested recipe:
We recommend a longer rest before brewing the coffee, at least 20 days to see its full potential
Espresso recipe:
Coffee weight: 18g
Water temperature: 93.5
Pre-wet time: 3sec
Water volume: 28ml
Preparation time: 32-35sec
The pre-wet for automatic machines goes by
Turn on for 2 seconds and turn off for 3 seconds
Espresso recipe for pressure profile machines:
Coffee weight: 18g
Water temperature: 93.5
Pre-wet time: 12sec
Water volume: 28ml
Preparation time: 32-35 sec
The pre-wet for pressure profile machines goes by 10 seconds at a pressure of 3 bar, then raising the full pressure to 9 bar
The coffee has won a placement in Cup of Excellence Auction 2017 & 2019 and the winner of both was Sulalat.
We present it in a city plus roast suitable for espresso and milk beverages producing full body and notes of mango and berry with moderate acidity and high sweetness of raisin.
Suggested recipe:
We recommend a longer rest before brewing the coffee, at least 20 days to see its full potential
Espresso recipe:
Coffee weight: 18g
Water temperature: 93.5
Pre-wet time: 3sec
Water volume: 28ml
Preparation time: 32-35sec
The pre-wet for automatic machines goes by
Turn on for 2 seconds and turn off for 3 seconds
Espresso recipe for pressure profile machines:
Coffee weight: 18g
Water temperature: 93.5
Pre-wet time: 12sec
Water volume: 28ml
Preparation time: 32-35 sec
The pre-wet for pressure profile machines goes by 10 seconds at a pressure of 3 bar, then raising the full pressure to 9 bar