Carmelo Yujra
Summary
This coffee comes from a small lot produced by Carmelo Yujra and Rene Viadez in the Caranavi region of Bolivia, at an altitude of 1700 meters. The beans are of the Caturra, Catuai, and Typica varieties. The processing is washed, with a unique method involving a 17-hour fermentation in water, followed by washing and soaking for 24 hours, then sun-dried on raised beds for about 20 days. The flavour profile includes berries, blackcurrant, and dark chocolate. It is roasted as an omni roast, suitable for both espresso and filter brewing.
Espresso
- Coffee in
- 20 g
- Coffee out
- 60 g
- Time
- 24 s
Coffee:yield ratio of 1:3
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
- Carmelo Yujro And Rene Viadez
- Altitude
- 1700 m.a.s.l
- Variety
- Catuai, Caturra, Typica
- Notes
- Blackcurrant, Dark Chocolate
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The roaster
Sample Coffee is a specialty coffee roaster from Sydney, Australia, roasting since 2011. They're small by design and independent, focusing on rotating single o…
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