Elixer · Savage Coffee
Summary
Elixer is a naturally processed, carbonic maceration Catuai coffee from Don Eduardo farm in Salto, Boquete, Panama, produced by Harold Sabin of Savage Coffee. Hand-picked cherries at 22–24° Brix are fermented for over 100 hours in sealed tanks with periodic CO₂, then dried on raised beds in climate-controlled dry houses for about 20 days. The cup is intensely sweet with creamy vanilla muffin, golden honey waffle and juicy raspberry notes, a syrupy, rounded mouthfeel and gentle acidity.
V60
- Coffee in
- 20 g
- Coffee out
- 300 g
- Water
- 300 g
- Time
- 2:30
- Temperature
- 93°C
Grind: Coarse
- 1.Pour 40 g
- 2.Pour 80 g
- 3.Pour 60 g
- 4.Pour 60 g
- 5.Pour 60 g
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
- Cupping score
- 90
- Producer
- Harold Sabin (Savage Coffee)
- Altitude
- 1850 m.a.s.l
- Variety
- Catuai
- Notes
- Candied Fruit, Raspberry, Vanilla, Honey
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The roaster
LF Coffee is a specialty coffee roaster based in Wedel, Germany, founded by Tanja and Alex, who bonded over their love of extraordinary coffee. They travel to…
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