THE FARM
The estate is named Buena Vista because of the lagoon that runs within its boundaries, populated by thousands of frogs.
In the natural process, only fully ripe cherries are selected, and then the parchment coffee is sun-dried, still covered in mucilage.
THE GRAINS
Origin: Apaneca
Roast: Espresso
Producer: Andres Salaverria
Altitude: 1,450 meters above sea level
Variety: Bourbon
Benefit: Natural
Tasting notes: Buttery. Tropical fruits
THE PRODUCER
This lot was produced and selected by JASAL, a family-run coffee farm where Andrés Salaverría prides himself on his meticulous attention to detail. They specialize in nanolots and have mastered the art of coffee processing. Andrés delivers an incredibly clean and complex natural coffee lot.
THE IMPORTER
Mare Terra Coffee is a green coffee importer based in Barcelona, Spain. Their goal is the constant 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.*
For espresso:
IN 18 grams of coffee
OUT 38 grams per cup
Time of 27 seconds.
Coffee boiler temperature 93ºC,
Water pump pressure 9 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 110 ppm
Time between pours approximately 40 seconds
Water temperature 92ºC,
*V60 crystal, Server 02 Hario
*Commander Mill
*Osmosis water, 110 ppm
