This week’s coffee hails from Honduras – Los Ceibos – Microlot, a coffee of the red bourbon variety, grown at 1,380 m, naturally processed with a taste profile of strawberry, rhubarb and caramel, roasted for Balthasar, in Vienna. So, I’m using the aeropress, with 15.5g of freshly ground coffee and about 210ml of 95C hot water. I’m using the inverted method and filming from a sky view so that you can see the process from the top.
On the taste, I picked up the caramel and as it cooled down, a bit of berry taste. check out the video below for more details. https://www.instagram.com/p/CDCTEGXBiHf/