BERGAMOT / RED APPLE / BUTTERSCOTCH
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.
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!