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["Americas","Caramel","exclude","Nuts","Quiz Single Origin","Single Origin","Stone Fruit"]
This is an experimental Kombucha-fermented honey coffee from Santa Elena, Honduras, produced by Adalila Argueta in conjunction with the Catracha Coffee Project. The flavor profile is sweet, balanced, and subtly complex with predominant flavors of pear, milk chocolate, Meyer lemon, and green apple. Our roasters recommend stretching the roast a bit, particularly during color change, to accent sweetness and body. When brewed our baristas found the coffee responds well to a fine grind, brewed on a flat-bottom brewer, and a high TDS.
Region
La Paz
Process
Honey Washed
Elevation
1500
How To Brew
01 Prepare the Espresso Machine
Ensure that your espresso machine is clean and free from any old coffee residue. Clean the filter and head where the filter attaches to the machine.
02 Measure and Tamp the Coffee Grounds
Measure the right amount of coffee grounds for your espresso shot using a scale. Use a tamper to evenly compact the grounds.
03 Extract the Espresso Shot
ld take around 25-30 seconds for a single shot and 20-25 seconds for a double shot. The espresso should flow steadily in a thick, honey-like stream with a rich crema on top.
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