Anerobe Yellow Honey Sudan / Sarchi
Milk chocolate, caramel and elderflower. Pleasant rosehip finish
The hybrid of these two varieties is really fantastic. And so is the process using anerobe approach. This coffee is also honey processed and leaves a balanced body to the cup profile. The mouthfeel is long and pleasent as well as delicate. Dark milk chocolate, caramel and elderflower. The acidity is not overwhelming, its pleasent with red grape and rosehip. Ideal for Espresso and drip coffee.
The Sudan/Sarchi mutation leaves an almost similar cup profile parallel with wine.
The combination of soil and altitude provides this coffee with an excellent body and smooth velvety finish.
The coffee is havested in early jan until end of feb/start of marts and picked with a brix/sugar content between 19-21%. Each coffee is hand picked and carefully selected by skilled farmers.
|Variety||100 % Arabica Rume Sudan/Sarchi|
|Processing||Anerobe Yellow Honey|
|Land/Region||Costa Rica/West Valley|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen|
As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew. Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom) I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.
|Dosering||19,5 g dobb shot|
|Vægt i væske||40 g.|
|Ekstraktion rate||19,5/40= 0,48%|
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.