This espresso is one that you can enjoy wonderfully pure as Single Origin. But also as a base for milk-based drinks. Of course, it can also be enjoyed in combination with plant-based drinks. We especially like to drink it as Flat White, because in combination with milk it plays out a tangy, fruity note reminiscent of citrus and kinoto (kumquat). Maya means "one, one" in Aymara. Maya is a good way to get started in Specialty Coffee, even if you're new to it. Maya is an espresso that has a subtle fruit acidity with aromas of yellow-fleshed fruit, a full body, and its slightly darker roast also brings out cocoa and nutty flavors. Maya, the one - perhaps for every day?
Cooperative: Asocafe
Altitude of cultivation: 900 - 1.400m above sea level
Varieties: Catuaí roja, Caturra, Tipica
Preparation: washed
Aromas: peach, nut, orange zest
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.
Moka/Bialetti: 12 grams of coffee ground medium fine to 136 grams of water.
Portafilter: 12 grams of ground coffee for 30ml of espresso, grind finely and grant 8 seconds of pre-infusion or blooming. Extraction time 24-26 seconds.
French Press: 60 grams of ground coffee to 1l 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 3:30 minutes. Press down. Enjoy.
