THE GRAINS

Producer: Franklin Yohalmo Cerón
Origin: Apaneca - Illamatec
Process: Washing
Variety: Bourbon
Altitude: 1,350 meters above sea level
Tasting notes: A soft, floral fragrance. On the palate, very sweet notes of caramel, milk chocolate, and red berries. It has a creamy body and a lingering aftertaste.

LOT HISTORY

Finca Las Brisas was cultivated in the 1930s and 1940s by its owner, Francisco Cerón. It is currently owned by the Cerón family, who, through Franklin, a fifth-generation member, produce coffee on a plot of land divided into five sections: El Cipresal, Los Morros, El Amate, La Fortuna, Las Nubes, and El Palo Solo.

The Cerón family has shared with us the foundations that underpin coffee production on their farms:

- Soil type: Clay
- Average rainfall: 1,500 - 2,000 mm per year
- Average climate temperature: 13-25°C
- Shade types: Mixed forests with a shade density of 30-40%
- Types of Flora and Fauna present: Native trees of the area. Animals: Rabbits, armadillos, reptiles and birds.
- Growing Conditions: Traditional semi-organic.
- Fertilization methods: Mainly compost of coffee pulp as organic fertilizer, foliar fertilizer with a balanced formula for the soil.
- Management of unwanted shrubs: the farm does not use herbicides or pesticides
- Management practices: approximately 10,000 new coffee plants and shade trees are planted each year to maintain the farm in the same condition, thus contributing to the environment.

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 42 grams per cup;
Time of 25-27 seconds. 
Coffee boiler temperature 92.5ºC,

Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm