This is an exciting coffee bean with a funky slight acidic profile for the experimental coffee lovers. This microlot is 100% Caturra, and has a low-to-medium body. Most of our customers like to enjoy this as en espresso to really experience the layers of flavors it offers, but this doesn't mean that it doesn't go well with milk. This coffee is wild, and needs some careful dialing in on the espresso machines. We recommend 19 grams in 20g portafilter basket, and 25-29 second extraction time (The lower the extraction time the funkier it gets).

Flavors: Caramel, orange peel, milk chocolate 

Process: Washed

We love these beans with a little bit of milk, works well as a Cortado or Flat White. The coffee gets biscuity and tiramisu-like. 

This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.

This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.