Grown at an altitude of 1450-1500 meters above sea level, this sound-dried coffee has notes of bitter cocoa, toasted bread, dark chocolate and baker. Ideal for espresso.
If you would like to purchase this coffee,
please contact us at
info@bolivianberry.ch
IG: @bolivianberry
CHF15.00 – CHF25.00 inc. VAT
The java variety is washed and dried in beds over the course of 8 days at an altitude of 1450-1500 meters above sea level in the town of Cojnapampa in La Paz department.
When tasting this coffee I kindly ask you to think about the following aromas: bitter cocoa / toasted bread / bakery / a subtle hint of rose tea which give it a floral kick
Recommendations: Our roasters from T68 have worked on a light roast designed for espresso. Fine grinding is best suited for espresso because the water that penetrates the coffee grounds has the highest pressure. For a moka extraction we recommend a medium sized grind. Last but definitely not least, for filtered extraction we recommend to set your grinder to a bigger size grind. We have found that both of our coffees excell at an extraction temperature of 93.5* Celsius. In espresso machines we are looking at an extraction pressure of 1.2 bars, preinfusion time of 5 seconds and total extraction time of 22-23 seconds for a double shot, 20 grams in and 40 grams out. Please give the coffee a stir to break the crema and unleash notes of bitter cocoa, toasted bread, dark chocolate and bakery.
