This Washed coffee comes from Guadalupe Herrero's farm, Finca Guadajey. It is one of the farms in the collective from Gold Mountain Coffee Growers in Nicaragua. Grown at 1230 metres above sea level (masl), it goes through a 15-hour fermentation during its wash process.
Straightforward to roast, our team's goal here is to highlight elements of the coffee's terroir and bring up the sweetness in the resulting cup. This is achieved with a light roast, with a sweetness akin to slow-cooked caramelised sugar. You can expect a sweet, syrupy cup with a smooth chocolatey finish.
Espresso Recipe
| Ratio | 1:2 |
| Temperature | 94°C filtered water |
| Dose | 18g |
| Yield | 36g |
| Time | 26-30s |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium grind setting (800 microns) |
| Dose | 15g |
| Temperature | 94 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 30 seconds - 2 minute 40 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 1:00 — Bloom to 1 minute
1:00 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:45 — Wait until 1 minute 45 seconds
1:45 - 2:30 — Pour to 240g with a centre pour
2:30 - 2:40 — Finish drawdown
If the brew takes longer than 2:40, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
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Whether you're trying the coffee as an espresso or a pourover, what's the easiest way to adjust the flavours in the resulting cup? The grind size! That's why a good coffee grinder is often said to be more important that expensive, shiny new coffee brewing equipment. With a reliable coffee grinder, you can minimise inconsistencies in the size distribution of the coffee grounds, allowing you to make consistent, fine adjustments to your cup's flavours. Always aim for a Bettr brew each day!
