Single Origin Bolivia. But the rest is not certain... if you want to be surprised by a light roast, then this “test package” is just the thing for you.
All specialty coffees, all light roasted. The only difference is that these coffees have not found their way into the original bags. These are test roasts and leftovers from batches that were too small to be commercialized. Delicious, also as a light espresso!
Bolivia, agroforestal systems
The coffee was grown in Bolivia, Caranavi, in the Comunidad Taipiplaya by small producers. Citrus fruits such as mandarins, oranges and lemons also grow on their farmland. In addition, many trees are grown, which not only protect the coffee plants from the sun, but also provide a second economic pillar for the coffee producers.
Aeropress: 13 grams of ground coffee to 200 grams of water. Stir and leave for 2.30min. Flip and press.
French Press: 60 grams of ground coffee to 1 l of water. Coarse grind. Water temperature 95 degrees Celsius. First pour half of the water, wait 30 to 50 seconds (blooming / let it outgas), then pour the rest of the water, stir for 20 - 30 seconds. At the end, wait another 4 minutes. Press down. Enjoy.
Filter: 18 grams of coffee grounds to 290 grams of water (2 small cups.) Initially pour to 60ml and let bloom for 50 seconds. Then continue pouring in circular motions - to 110gr, then continue at minute 1.30, to 150gr, then continue at minute 2.00, to 200gr, then continue at minute 2.30, to 290gr. Wait until minute 3.30. Brewing time 3.30 - 4 minutes.
Cold Brew: 75 grams of coffee (coarsely ground) to 1l of water. Leave to infuse for 12-20 hours in the refrigerator. Then filter through a filter paper. Enjoy chilled. Keep Cold Brew in a cool place!
Concentrate - 160 grams of coffee (coarsely ground) to 1l of water, can be steeped at a ratio of 1:2.5.
Leave to infuse for 12-20 hours in the refrigerator and mix 50ml of the concentrate and 150ml of water for 200ml of Cold Brew.
