Enter the Natural variant of Finca Idealista's Yellow Pacamara (YPN). A challenging variety to roast, high heat is used to at the start, gradually reducing as first crack approaches. This ultimately results in a slow and gentle development which produces notes of yellow fig, black grapes and chocolate. All three variants of Idealista's Yellow Pacamara has been roasted the same way, which makes this series a 100% solid selection for side-by-side comparisons to discover how different processes can affect the same coffee!
So how would we brew this coffee? There are many ways to make a great cup and we encourage you to experiment and find a brew that fits your preferred taste, but here are two recipes as a starting point!
Espresso Recipe
|
Ratio |
1:2 |
|
Temperature |
93°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 (800-850 microns) |
| Dose | 15g |
| Temperature | 92 °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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Looking for the Honey variant? Here's the brew guide for Idealista YPH.
Looking for the Washed variant? Here's the brew guide for Idealista YPW.
Aim for a Bettr brew each day!
