Oxidited apples. conference pear. elderflower. abricot.
This coffee is almost similar to #14 also from El Salvador. The flavours are more present and not too acid. I only have a very limited stock, so this is going to be sold as espresso only.
I have been working with Finca Santa Petrona since 2013. And I am priveliged being able to offer this coffee produced by Federico Pacas.
I have chosen to call them Producers MasterCollection as I want to highlight rare coffees displayed where I believe the Farmer displays his very best.
Mild medium body. Smooth silky viscocity and pleasent aftertaste. Delicate aroma and flavors.
SANTA PETRONA - BOURBON- ANAEROBIC WASHED
- BRIX LEVEL AT CHERRY PICKING: 23 GRADES.
- FEREMENTED AT HONEY STAGE ( WITH ALL MUCILAGE) AT 16° C FOR 46 HOURS IN OUR CONTROLED TEMPERATURE ROOM.
- WASHED WITH CLEAN WATTER AND THEN SHADE DRIED FOR 18 DAYS AT MAX TEMPERATURE OF 28°C.
|Variety||100 % Arabica Bourbon|
|Land/Region||El Salvador/San Salvador|
|Altitude||1450 MASL / Meter above sea level
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen.|
|Dosering||19,5 g dobb shot|
|Vægt i væske||36 g.|
|Ekstraktion rate||19,5/36= 0,60%|
The dose is calculated using a 18g porta filter Min dose 17,5G/Max dose 19,5 g. pr dobb espresso.
This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides