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Sulalat  |  SKU: 104-PAN-ELBURRO0104-NAT-100g

El Burro 0104 Geisha - Panama

This is a natural coffee,  grown at 1,575-1,800 meters in Potrerillos region of Dolega in El Burro Estate farm by the Lamastus family. It is of the rare and prestigious Geisha variety, considered one of the most valuable cultivars in the world.

We present it in a city plus roast suitable for filter.This coffee produces a  high sweetness, medium acidity, full body  with notes of pomegranate, strawberry, orange and jasmine aroma. 

Currency 99.00
Pack

Details

Recommended to brew after 20 days from roast date

Pour-over Recipe:
Tool: Chemex
Coffee dose: 18 g
Grind size: Medium-fine
Water temperature: 93°C
Water amount: 250 ml
Total brew time: 2:10

Steps:

  1. Bloom with 45 ml of water, covering all grounds. Wait 40 seconds.

  2. Pour up to 130 ml over all the grounds and wait 10 seconds.

  3. Pour 200 ml around the edges  and wait 10 seconds.

  4. Finish pouring up to 250 ml in the center.

Pour-over Recipe:
Tool: V60
Coffee dose: 18 g
Grind size: Medium-fine
Water temperature: 93°C
Water amount: 250 ml
Total brew time: 2:05

Recommended to brew after 20 days from roast date

Steps:

  1. Bloom with 30 ml of water, saturating all grounds. Wait 40 seconds.

  2. Pour up to 120 ml over all the grounds and wait 10 seconds.

  3. Pour 180 ml around the edges  and wait 10 seconds.

  4. Finish pouring up to 250 ml in the center.

 

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Sulalat

El Burro 0104 Geisha - Panama

From Currency 99.00

Recommended to brew after 20 days from roast date

Pour-over Recipe:
Tool: Chemex
Coffee dose: 18 g
Grind size: Medium-fine
Water temperature: 93°C
Water amount: 250 ml
Total brew time: 2:10

Steps:

  1. Bloom with 45 ml of water, covering all grounds. Wait 40 seconds.

  2. Pour up to 130 ml over all the grounds and wait 10 seconds.

  3. Pour 200 ml around the edges  and wait 10 seconds.

  4. Finish pouring up to 250 ml in the center.

Pour-over Recipe:
Tool: V60
Coffee dose: 18 g
Grind size: Medium-fine
Water temperature: 93°C
Water amount: 250 ml
Total brew time: 2:05

Recommended to brew after 20 days from roast date

Steps:

  1. Bloom with 30 ml of water, saturating all grounds. Wait 40 seconds.

  2. Pour up to 120 ml over all the grounds and wait 10 seconds.

  3. Pour 180 ml around the edges  and wait 10 seconds.

  4. Finish pouring up to 250 ml in the center.

 

Pack

  • 100G
  • 250G
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