FLAVOUR

REGION / LA PALMA , COLOMBIA
PROCESS / LACTIC FERMENTATION
ALTITUDE / 1457 MASL
SCORE / 88.7

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C
BASKET / 20G VST
DOSE / 20G
YIELD / 45G
TIME / 32 SECONDS

BREW RECIPE / FILTER
BREW DEVICE / HARIO V60 WATER
TEMPERATURE / 96C
DOSE / 22G
WATER VOLUME / 365G
BREW TIME / 3:30 MINUTES
BLOOMING TIME / 45 SECONDSWATER / SOFT FILTERED WATER