BERGAMOT / RED APPLE / BUTTERSCOTCH

ECUADOR

With the start of a fresh year, it’s time for that most eagerly anticipated event in the CCR calendar – the season of fresh crop Ecuadorian coffee, and with it the arrival of Mario Hervas’ latest harvest. Excellent agronomic practices combined with a varietal that crosses Geisha and Bourbon produces an outstandingly complex and floral coffee. Expect notes of Bergamot lemon, crisp red apple, ripe berries and butterscotch.

MARIO HERVAS

£14.00Price
  • We’ve been brewing this coffee in the Gabi Brewer in the QC lab. Starting with an 18g dose ground medium-coarse, we add that to the rinsed filter in the brewer. Assembling the brewer, we pour 3 pulses of 100g spaced 1 minute apart, aiming for a total brew time of 5min. This should result in a super clean, floral brew!