Description
Farm: Santuario Project/Peixoto Family Farm
Producer: Camilo Merizalde/Jose Augusto Peixoto
Region: Tobosi, Tarrazu/Sul de Minas
Country: Costa Rica/Brazil
Altitude: 1800m/1200m
Process: Natural
Varietal: F1 hybrid/Paraiso
Taste: Cherry cordial, raspberry, dried strawberry, red plum, almond, date
Aromatics: Dried strawberry, red wine, cherry, dark chocolate
Acidity: Medium/Round
Sweetness: Medium/syrupy
- Sweet hearts
- Dark chocolates
- Your loved one
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end between 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
19.5g in, 55g out (22 gram basket)
20-24 seconds
200 f temperature
Espresso grind
