Ecuador Hacienda Pillcocaja Pacamara Anaerobic

FLAVOUR

PRODUCER / ANA + NICOLAS CRESPO
REGION / YUNGUILLA VALLEY, AZUAY, ECUADOR
VARIETAL / PACAMARA
PROCESS / ANAEROBIC FERMENTATION 120HR
ALTITUDE / 1700 MASL
SCORE / 87

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C
BASKET / 20G VST
DOSE / 20G
YIELD / 45G
TIME / 32 SECONDS

BREW RECIPE / FILTER
BREW DEVICE / HARIO V60 WATER
TEMPERATURE / 96C
DOSE / 22G
WATER VOLUME / 365G
BREW TIME / 3:30 MINUTES
BLOOMING TIME / 45 SECONDS
WATER / SOFT FILTERED WATER

WE TALK DIRECTLY WITH THE FARMERS OF THIS COFFEE / WATCH HERE