The Catuai variety is a washed coffee, sun dried over the course of seven days. It is grown at an altitude of 1250-1350 meters above sea level in the community of Calama Taypiplaya in La Paz department.
When tasting this coffee, I kindly ask you to think about the following aromas: Bitter cocoa, spices and tobacco, bread, sweet fruit, spices and raisins with a strong aftertaste of dark chocolate.
Recommendations: Our roasters from T68 have worked on a light roast designed for espresso. Fine grinding is best suited for espresso because the water that penetrates the coffee grounds has the highest pressure. For a moka extraction we recommend a medium sized grind. Last but definitely not least, for filtered extraction we recommend to set your grinder to a bigger size grind. We have found that both of our coffees excell at an extraction temperature of 93.5* Celsius. In espresso machines we are looking at an extraction pressure of 1.2 bars, preinfusion time of 5 seconds and total extraction time of 22-23 seconds for a double shot, 20 grams in and 40 grams out. Please give the coffee a stir to break the crema and unleash notes of tropical flowers, dark chocolate and nuts.
If you would like to purchase this coffee, please contact Sebastian Cerny at info@bolivianberry.ch or +41 76 6930609
Reviews
There are no reviews yet.