This Omniroast is a washed coffee in which you will find typical aromas of the Caranavi region: Plum, apple, toffee and chocolate notes. It brings a lot of sweetness and body to the cup and therefore tastes good for all preparation methods: Filter coffee AND espresso. Sweet and fruity with Malian acidity as filter coffee and sweet and tangy as espresso.
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We already had this coffee in our range for Easter! The "Easter Omniroast" was so well received that it has now become a permanent feature of our range.
Cooperative: Asocafe
Altitude of cultivation: 1.300 - 1.800 m above sea level
Varieties: Catuaí roja, Caturra, Tipica
Preparation: washed
Aromas: red apple, chocolate, hazelnut
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 fine to 136 grams of water.
Portafilter: 12 grams of ground coffee for 40 ml 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.
