El Cabro
Summary
El Cabro is a washed Bourbon coffee from the La Bolsa farm in La Libertad, Huehuetenango, Guatemala, grown at 1400-1800 masl. The coffee was pre-fermented in bags, fermented for 18-24 hours after pulping, then dried on concrete beds. It has a cupping score of 86.5 and offers flavour notes of pear, rosehip, and milk chocolate with medium acidity. It is suitable for both espresso and filter brewing.
Espresso
Ratio 1:2.11- Time
- 28 s
Filter
- Coffee in
- 20 g
- Water
- 300 g
- Time
- 3:00
- Temperature
- 95°C
Grind: ~ 780 microns (26 clicks on Comandante)
- 0:00Pour 40 ml water
- 0:35Pour 100 ml water
- 1:20Pour 80 ml water
- 2:00Pour 80 ml water
Batch brew
- Coffee in
- 20 g
- Water
- 300 g
Grind: Ode: 4.2
Fellow Aiden, recipe 1+5
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 86.5
- Producer
- La Bolsa
- Altitude
- 1400 - 1800 m.a.s.l
- Variety
- Bourbon
- Notes
- Pear, Milk Chocolate, Rosehip
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The roaster
Beansmith's is a Czech specialty coffee roastery (pražírna výběrové kávy) based in the Czech Republic. They focus on sourcing and roasting high-quality special…
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