Coffee Process
Process
Washed
Varietal
Caturra, Bourbon
Elevation
1,850 masl



Francisco Cardona Martin
San Pedro Necta, Huehuetenango, Guatemala

How to Brew
Grind
25 grams of coffee ground medium
Water
400 grams of 205*F water
Brew
Pour 50 grams of water to start. After 40 seconds, add 200g. At 1:30, pour all water. Finish at 2:30-3:00.
Dose
18 grams finely-ground coffee
Yield
36 grams of espresso
Brew
Pull shot for 30 seconds