Flavor Profile:
Tropical fruit, herbs, citrus, floral notes
Processing:
The workers at the Sakicha processing station first place perfectly ripe cherries into plastic barrels, which are then hermetically sealed and submerged in cold water for 72 hours. Due to the low temperature, anaerobic fermentation occurs very slowly, resulting in a clean flavor profile. The cherries are then dried on African beds for approximately 14 days.
Best for:
Espresso, milk-based drinks, and filter coffee
Barista Recommendation:
Set the espresso machine to 6 bars of pressure and 93°C water temperature. Use 18 g of coffee and extract 46 g of espresso in 30 seconds. Adjust the yield based on your preference.
Always use filtered or bottled water with an alkalinity of 60–80 ppm for optimal extraction.
Good to Know:
For espresso preparation, always use beans at least 10 days post-roast. After opening the package for the first time, let it air out for at least 24 hours before brewing to prevent unwanted bitterness.
Contents:
The package contains roasted whole-bean arabica coffee in the selected quantity.
