San José Kaffee
Summary
San José is a washed Arabica microlot from the San José community in the Cochabamba region of Bolivia. Grown by smallholder farmers, many of them Quechua families, this Red Catuaí variety is cultivated at 1,600–1,900 meters with support from local export partner Atoq. Cherries are hand-picked, sorted, fermented for 24–36 hours and sun-dried, yielding a round, balanced cup with dark chocolate and red grape notes.
Chemex
- Coffee in
- 38 g
- Water
- 600 g
- Time
- 4:00
- Temperature
- 96°C
Grind: medium
Pour over
- Coffee in
- 32 g
- Water
- 500 g
- Time
- 3:00
- Temperature
- 96°C
Grind: medium
Batch brew
- Coffee in
- 75 g
- Water
- 1250 g
- Time
- 4:00
- Temperature
- 95°C
Grind: medium
French press
- Coffee in
- 65 g
- Water
- 1000 g
- Time
- 4:00
- Temperature
- 96°C
Grind: medium-coarse
Cold brew
- Coffee in
- 100 g
- Water
- 1000 g
- Time
- 12 h
Grind: coarse
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
- Filter
- Decaffeinated
- No
- Producer
- San José community
- Altitude
- 1600 - 1900 m.a.s.l
- Variety
- Red Catuai
- Notes
- Red Grape, Dark Chocolate
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The roaster
Based in Berlin, Coffee Circle is a specialty coffee roaster that's all about direct trade and doing good. They buy beans from smallholder farms in Ethiopia, K…
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