The java variety is washed and dried in beds over the course of 8 days at an altitude of 1450-1500 meters above sea level in the town of Cojnapampa in La Paz department.
When tasting this coffee I kindly ask you to think about the following aromas: bitter cocoa / toasted bread / bakery / a subtle hint of rose tea which give it a floral kick
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 bitter cocoa, toasted bread, dark chocolate and bakery.
If you would like to purchase this coffee, please contact Sebastian Cerny at info@bolivianberry.ch or +41 76 6930609
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