CAHUENGA COFFEE
CAHUENGA COFFEE
Featured Beans:
Tasting Notes: Brandied fruit, canned pear, peach rings, sorghum syrup.
Country: Colombia
Region: Huila (Saladoblanco, Pitalito, La Argentina & Acevedo)
Varietal: Pacamara
Processing method: Double Ferment Washed
Altitude: 1600 - 2000 m.a.s.l.
Tasting Notes: Peach, Plum, Floral, Melon, Vanilla
Country: Mexico
Region: Terruño Nayarita
Farm: PROCAA, ASTAL, CALDIO
Farmer/Grower: Altamirano Family
Varietals: 12% Bourbon, 13% Catuai, 10% Caturra, 15% Typica, 25% Sarchimor, 15% Mundo Novo, 5% Costa Rica, 5% Oro Azteca.
Processing: Natural
Altitude: 1000 m.a.s.l.
Lets talk pour Over
Here is a little guide for my daily drippers; a chart that you can use for your pour over ratios. Ignorance may be bliss but in the coffee world ignorance can lead to a bad cup. I assume that most of you are using some form of scale for weighing out beans, if not I highly recommend investing in a decent one. It will make a huge difference. Brew ratios in coffee are extremely important to get consistent results and having the right scale will assist you in your journey.
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