• Grind size on EK43 - 8; • 15,5g of coffee; • 260g of water, temperature: 98℃; • 50g of water - bloom for 40 seconds; • +50g of water at 0:40; • +160g of water at 1:20; • Total time 2:45.
Comment from the roaster:
"Anaerobic natural processing with wine yeast for 36 hours. Super bright, sweet, tropical, and alcoholic (very). Drink responsibly."