Getting the best result from your coffee is a fun process of trial and error. The flavours of the coffee are dependent, not only on the regional and varietal flavour profiles or growing conditions, it is also dependent on the roast type and brewing method. For this reason, the process of finding the methods that produce the best coffee from your beans, as fun and tasty as it is, can be quite lengthy.

To help you brew better and faster, we have provided information about the roast type, flavour profile and made some brewing recommendations!

 

Finca Alma - Washed Catuai & Caturra Tasting Notes

The flavours we discovered in brewing with the Panama Washed Caturra & Catuai were quite different to many of the coffees that have come before it. The espresso was extremely thick and dark, very syrupy and plenty of orange acidity. In alternative brew methods, it came through with an extremely light body and finished quickly.

 

Brewing Recommendations for Finca Alma – Washed Catuai & Caturra

We recommend brewing this single origin as a black coffee or a milk coffee espresso, a Chemex or Plunger. There’s a pleasant range of earthy and fruity tones, and different methods bring these tones out to different degrees. It’s also worth experimenting with your ratios and use lower temperatures with this single origin, to find the flavour strength level that suits you best.

 

Milk Espresso Recipe

We highly recommend making the Panama single origin as a milk espresso coffee. This really highlights the subtleness of the fruity flavours, and the earthy tones turn creamy and gives a buttery mouthfeel.

 

Dose: 24g Time: 30-32 sec Shot Volume: 60ml Grind Level: Espresso / Very Fine                                                       Milk: 6 0z / Piccolo Latte Texturing (0.5cm of foam) Flavour Rating: 9/10

 

French Press Recipe

The Panama worked really well in the French Press (or Plunger, either is correct). It had a very light body and a big bright hit of orange acidity on the palette to begin with, and plenty of apricot and clean sweet fruit tones. There were also some hints of cocoa in the finish and it finished really clean. This was a real winner with the Panama and we definitely recommend.

 

Dose: 20g Water Volume: 200ml Time: 3 mins Temperature: 92 C Bloom: 40g for 30 secs Grind Level: Plunger / Very Coarse                                            Flavour Rating: 8/10

Chemex Recipe

We experimented a bit with the Chemex for this single origin and found the clarity of flavour allowed more of the earthy tones to come through while maintaining the sweet fruity tones. Try this one at the lower temperatures and pour all the way through, no breaks, because this single will over-extract really quickly.

 

Dose: 20g Water Volume: 300ml Time: 2 mins Break: No break Temperature: 88 C Bloom: 40g for 30 secs Grind Level: Same as Cold Drip / Coarse                                 Flavour Rating: 7/10