Diego Robelo Mariana Thermal Shock
Summary
A microlot from Costa Rica's Aquiares farm, produced by Diego Robelo. This Mariana F1 Hybrid underwent a Thermal Shock process: freshly harvested cherries cleaned with spring water, fermented rolled in plastic at up to 65°C for 72 hours, then dried on raised beds for 15 days and rested three months before export. Tasting notes of cardamom, gin and blackcurrant. Light roast.
Pour over
Ratio 1:15.5- Water
- 279 g
- Time
- 3:00
- Temperature
- 90°C
Grind: Medium-Fine
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
- Producer
- Diego Robelo
- Notes
- Blackcurrant, Cardamom
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