Washed Red Bourbon
Santa Petrona

Sweet caramel, apple, elderflower, juicy citrus, honey and rosehips. 

85 kr

I have been visiting & purchasing coffee from Finca Santa Petrona since 2012. Its family owned and managed through 5th generations - all of them named Pacas.

The quality is consistently good - every year. Its absolutely one of the coffees which never disappoints me no matter how many times I drink it. 

The family process their coffee in three different ways and the Washed coffees are always very clean and delicate. 

This coffee was also my winning coffee at Danish Barista Championship, 2015. 

 

 

Variety 100 % Arabica Bourbon
Processing Washed
Land/Region El Salvador/Santa Ana
Farmer Federico Pacas
Altitude 1600-1700 masl
Cupping Score 88
Roast Master, Quality cupper & Barista Søren Stiller Markussen.
Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 38 g.
Ekstraktion rate 19,5/38= 0,51%

The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 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.

Step 1

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".

Step 2

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.

Step 3

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.