Farm Size: 6,000 hectacres (3,000 of which is land preserve)
Altitude: 3,600 - 3,900 ft.
Harvest: June - August 2012
Production Method: Pulp Natural and Natural
bittersweet chocolate, fruit, a hint of fine pipe tobacco
A "medium" dark roast in the Southern Italian tradition. We carefully blend several Daterra farm varieties to create one of the mainstays of our Terroir line!
The owner of Daterra, Luis Pascoal, is a key coffee visionary in the quality coffee movement who never tires of tweaking everything he does one notch up every year for the quality of the coffee and for his social and environmental policies. Daterra was the first farm in the world to package its raw coffees in sealed packages, preserving its coffees' subtle nuances over the long oceanic journey to our shores.
Suggested extraction instructions:
Group head temperature: 197 F (91.7 C)
Espresso: 18 grams in a double basket
Pulling time: 25-29 seconds
Finished espresso: 30 liquid grams
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