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HomeRoasted CoffeeSingle Origin/BlendSingle Origin Bolivia Finca El Arcangel Caturra Yellow Honey
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Bolivia Finca El Arcangel Caturra Yellow Honey

RM80.00

Region: Murang’a District

Elevation: 1700 – 1850 MASL

Variety: SL 28 and SL 35

Processing: Washed

Roast Level: Light Medium

Tasting Note:
Blackberry Aroma, Cranberry & Blackcurrant, Orange Peel Sweetness, Long Roselle Tea
Lingering Finish, Silky Mouthfeel Texture.

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Brewing Size Guide

BREWING METHOD BREW TIME COFFEE TO WATER RATIO BOTTOM-TOP SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm
Size Guide
Categories: For Filter, Roasted Coffee, Single Origin, South America
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  • Description
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Description

Orange, Apricot, Melon, Cocoa

Country Bolivia
Elevation 1800– 2000MASL
Variety Caturra
Processing Yellow Honey
Roast Level Light
Tasting Notes Orange, Apricot, Melon, Cocoa
Quantity 200g

About this coffee :

Finca El Arcangel is a 10 hectare farm owned by the Rodriquez family and is located in the Bolinda community, just outside of the town of Caranavi.
The total farm runs on 4 hectares fully planted with coffee trees of 4 varieties: Red and Yellow Caturra and Red and Yellow Catuai under native tree shade system: citrus, papaya and avocado. The farm is surrounded by native forest and some of the native tree species are used as shade trees on the farm.
It has been rehabilitated in 2015 with the first seedlings and the first beans were harvested in 2017.

The cherries are harvested and taken to Buena Vista Mill the same day where they are honey processed. After some mechanical pulping that removes part of the pulp, the beans are directly moved to raised beds for 3-4 days before being dried in mechanical dryers: big square boxes with hot air flow at the bottom. When on sunbeds, coffee is moved every 30 min in the morning and every hour in the afternoon. When on the boxes, coffee is moved every hour. The temperature in the mechanical dryers never goes over 40 degrees Celsius and MC and T are controlled at all time with MC/T meters.

The cherry peel is removed after picking the fresh coffee cherries, but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried.
No water is involved during the honey process.

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
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