Stacey - Ws
Summary
A medium-dark roast coffee from Colombia's Nariño region, produced by the Buesaco Community. It features Caturra, Castillo, and Colombia varieties, washed processed, and grown at 2,000 meters. Flavor notes include smokey hazelnut and caramel.
Espresso
Ratio 1:2.2- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 27 s
Grind: fine
Distribute level before tamping. Pull shot in 27-32 seconds; grind finer to slow down, coarser to speed up.
Pour over
Ratio 1:15- Coffee in
- 23 g
- Water
- 350 g
- Time
- 3:00
- Temperature
- 93°C
Grind: medium-fine
- 0:00Bloom with 60 g of water for 45 seconds. (45 s)
- 2.Pour in slow circles to 220 g, then to 350 g.
Water at 200-205°F, just off the boil. Finish draw-down around 3:00.
Batch brew
Ratio 1:16- Coffee in
- 60 g
- Water
- 1000 g
- Time
- 5:00
Grind: medium
Makes a full pot. Add grounds to filter, run full brew cycle, serve as soon as it finishes.
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
- 4.2
- Producer
- Buesaco Community
- Altitude
- 2000 m.a.s.l
- Variety
- Colombia, Caturra, Castillo
- Notes
- Caramel, Hazelnut
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The roaster
Portrait is an Atlanta-based specialty coffee roaster pouring a new narrative. Since 2019, this Black-owned company has worked to make great coffee more access…
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