(Region) Quezaltepeque
(Altitude) 1400-1600 Meters
(Cultivar) Bourbon
(Processing Method) Pulped Natural
(Roast) 436f
Grown just north of San Salvador in Quezaltepeque (not to be confused with Quezaltepeque in Guatemala) with 100% bourbon pulped natural sweetness. Pulped on the farm, dried on traditional brick patios then brought down to the steam-powered dry mill yielding a thick, syrupy and sweet coffee with dark chocolate, pear skin and almond.
Aeropress Parameters:
(Rest) 7 days
(Coffee Dose) 20 grams
(Grind) “Espresso”
(Water Dose) 200mL
(Temp) 175f, 205f
(Procedure) Using the inverted method add your coffee and top with 100mL of 175f water. Stir 10 times then let stand 40 seconds. Stir 5 times and add 100mL of 205f water. Set filter and cap in place, turn Aeropress over and begin plunge. Entire brew time should be 1:20-1:25.
