Altitude: 3,100 - 3,900 ft.
Harvest: December 2011 - January 2012
Production Method: Demucilaged
syrupy, smooth, and chocolatey
North Italian Roast
Great for a naturally sweet cappuccino or for a cup of darker roasted decaf coffee. Not a trace of harshness or bitter aftertaste.
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: 28 liquid grams
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