90BREW House Blend
The cherries for this coffee are harvested by hand and brought to processing within just eight hours. They are then dry-fermented and anaerobically fermented for 90 hours, then shade-dried. At a residual moisture content of 11.5%, the cherries are then stored for several weeks before the coffee beans are hulled
About the coffee
The cherries for this coffee are harvested by hand and brought to processing within just eight hours. They are then dry-fermented and anaerobically fermented for 90 hours, then shade-dried. At a residual moisture content of 11.5%, the cherries are then stored for several weeks before the coffee beans are hulled
About the origin
Origin: El Merendon, Honduras
Varietal: Parainema
Cultivation altitude: 1,300 – 1,400m Processing: washed
Roast: Medium
Taste:
Balanced & Fruity, Honey, Hints of black tea and peach
Our recommended Espresso Recipe
You need: 18g finely ground coffee and your espresso machine
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- Preheat your machine for 5–10 minutes with the portafilter locked in.
- Wipe the basket with a clean cloth.
- Break up clumps for an even bed of coffee (WDT tool).
- Level the grounds using a distributor.
- Tamp the coffee flat and firm with a tamper.
- Purge the group head with a quick 1–2 second rinse.
- Start brewing and aim for a 25–30 second shot.
- Stop the shot at 30–36g espresso in your cup