The Santa Adela has gained some popularity among the Bettr Crew since our testing period. It is one of the few Carbonic Maceration processed coffees we have to offer, and producer Maximino's Red Catuai variety is the cherry of choice in this one. Originally a winemaking technique where whole grapes are fermented before being crushed, the Santa Adela is a result of whole coffee cherries fermented in an environment rich in carbon dioxide for 118 hours.
Our Roast team took a gentle development with a standard roasting approach to bring out the acidity and cleanness in the cup. What we've got is a coffee with an intense candy-like aroma, honey and kiwi notes that cools into grapefruit. How exciting is that on paper?!
Espresso Recipe
| Ratio | 1:2 |
| Temperature | 92°C filtered water |
| Dose | 18g |
| Yield | 38g |
| Time | 26-30s |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium-course grind setting (800 microns) |
| Dose | 15g |
| Temperature | 92 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 20 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 0:40 — Bloom to 40 seconds
0:40 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:30 — Wait until 1 minute 30 seconds
1:30 - 2:10 — Pour to 240g with a centre pour
2:10 - 2:20 — Finish drawdown
If the brew takes longer than 2:20, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
We're excited to have this coffee as part of our offerings. Try it, and if you like it, get it to share with your friends and family! After all, Santa is in its name.
Always aim for a Bettr brew each day!
