| origin |
Tarrazu, COSTA RICA |
| altitude |
1900 - 2000 m |
| variety |
Caturra, Catuai |
| processing |
White honey |
| cup profile |
herbal, green tea, cocoa nibs, maple syrup, smooth, structured, balanced |
| suggested for |
Espresso & Filter |
Espresso recipe:
In: 19gr
Out: 36gr
Time: 25sec
Filter recipe:
15gr/250ml
90-95° degrees
Pouring time: 1'- 1' & 30
Extraction time: 2'-2' & 15"
