colombia, la roca tabi
Taste: Citrus & dark chocolate. |
Process: Natural Anaerobic. |
Variety: Tabi. |
Altitude: 1650m. |
Suited to: Filter/ Damn Special Stuff. |
Relationship: New. |
One More Thing: A super tasty Tabi from the Tolima region. Processed with Anaerobic Fermentation in tanks immersed in water for 96 hours, drying under a shade canopy for 15 days, followed by drying in silos and finally finishing with a stabilisation resting period for 30 days in cherry.
Recipe:
Espresso: |
20.5g in/ 50g out/ 21 sec |
Filter: |
15g coffee/ 250g water/ 2min 30 sec. |
Breville Batch: |
60g/L or 72g/1.2L |