Tasting Notes: Tropical, Plum & Chocolate Mousse

Country: Guatemala
Region: Santa Rosa, Concepción Zacuapa
Varieties: Pache
Process: Natural
Altitude: 1,550-1,800 MASL
Farm Owner: Darwin Estuardo Fabian Estrada

ABOUT THE BEAN:

This micro-lot was produced by Darwin Estuardo Fabian Estrada. Once picked the cherries go through 36 hours of anaerobic fermentation using permeable nylon sacks, which keeps the coffee stable by matching its internal temperature with that of the surrounding environment. Finally, they are dried on Calagual’s raised African drying beds for 8 days, turned by hand and dried for further 24 days. Darwin believes the flavours in the cup benefit from a longer and slower drying time.

BREWING GUIDE:

Espresso
Brew Ratio: 1:2.7
Dose: 22g
Beverage Mass: 60g
Contact Time: 28-32 seconds
Temperature: 94°c

Filter
Brew Ratio: 1:16
Dose: 15g
Water: 250g
Temperature: 97-100°c
Bloom: 50g (40 seconds)
Pours: 2 (including bloom): 50g, 200g
Pour Time: 1:30
Draw Time: 2:30