#5 Costa Rica

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.

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.