Brazil Araponga- Single Origin Espresso/ Filter

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

Espresso Recipe

Dose 20g in
Yield 30 - 45g out
Brew time 26-32 seconds

If you prefer a more syrupy, short style shot, aim for the lower yield in the longer time.