Tasting Notes: Peach Rings, Orange Creamsicle, Jasmine tea
Sourced: Edwin Norena Finca Campo Hermosa
Brew Method:
V60 \ Origami \ Hario V60 Switch
Coffee: 17g
Water: 250g @ 200°
0:00 - Bloom - 50g
0:20 - Pour - 100g
0:40 - Pour - 200g
1:20 - Pour - 250g
Drain 2:20
Process: Using two distinct fermentation processes, the first solely on its own, the second formulated with cherry must and dried peach. In the final step, the coffee is de-pulped leaving the mucilage intact (honey process) and dried on raised screen beds for 10 days.
