An incredibly clean and complex natural espresso. A funky new espresso for the most adventurous grinders ;)
THE FARM
The fifth generation of the Cerón family cultivates 85 hectares of coffee under the shade of native trees. Coffee production is divided among five plots or farms: El Cipresal, Los Morros, El Amate, La Fortuna, Las Nubes, and El Palo Solo. Cipresal has had its own processing facility since 2014. To guarantee traceability, the coffee cherries are harvested by hand. Only those that meet the required specifications and are not rejected are selected. The pulp is removed after harvesting, then the mucilage is removed, and finally, the cherries are placed on raised African drying beds.
THE GRAINS
Roast: Espresso
Producer: Franklin Yohalmo Cerón Morán
Producer: Franklin Yohalmo Cerón Morán
Altitude: 1,450 meters above sea level
Variety: Bourbon
Benefit: Natural
Tasting notes: Tropical and slightly vinous fragrance reminiscent of mango. Very sweet coffee with medium acidity and a persistent dark chocolate finish.
THE IMPORTER
Variety: Bourbon
Benefit: Natural
Tasting notes: Tropical and slightly vinous fragrance reminiscent of mango. Very sweet coffee with medium acidity and a persistent dark chocolate finish.
THE IMPORTER
Xorxios, a green coffee importer based in Pontevedra, Spain, aims to constantly search for the best coffees, firmly believing in promoting single-farm coffees and building and strengthening relationships between producers and roasters.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*
IN 18 grams of coffee
OUT 40 grams in a cup
Time of 25 - 27 seconds.
Coffee boiler temperature 92ºC
Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm
