The Tecapa coffee beans is grown in the Tecapa region of El Salvador at an altitude of up to 1500 meters, the coffee belongs to the Ana cafe 14 Variety, which processes the grains by anaerobic drying, which gives them greater depth in flavors and enhances their natural sweetness in the Cup, the red fruity overtones are manifested with a pronounced sweetness that harmonizes with touches of almonds and caramel, and concludes with chocolate powder and a rich texture that fills the mouth, a full-fledged coffee suitable for preparation by distillation or espresso, and gives you a warm experience with consistent flavor layers it pleases coffee lovers looking for balance and richness in every sip.
El Salvador
Region: Tecapa
Processing method: anaerobic dryer
Variety: Ana cafe 14
Altitude: 1500
Notes: red fruits-sweetness-almond-caramel-chocolate powder-rich texture
preparation: espresso, distillation
Drip Preparation Method:
Ingredients:
- 20 grams of Colombia Huila coffee
- 300 ml of water at 90-92°C
Preparation Steps:
- Place 20 grams of ground coffee in the coffee filter.
- Heat the water to a temperature of 90-91°C.
- Pour 60 ml of water over the coffee evenly for 30 seconds.
- Wait for 30 seconds, then pour another 60 ml of water evenly for 30-50 seconds.
- Next, pour 120 ml of water evenly for 50 seconds to 1:30 minutes.
- Finally, pour the remaining 60 ml of water evenly for 1:30 to 2:10 minutes.
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Preparation Method For Cold Coffee :
Ingredients:
- 22 grams of coffee
- 180-200 grams of ice
- 200 ml of water at 88°C
Preparation Steps:
- Place 22 grams of ground coffee in the coffee filter.
- Heat the water to a temperature of 88°C.
- Pour 50 ml of water over the coffee evenly for 30 seconds.
- Wait for 30 seconds, then pour another 50 ml of water evenly for 30-50 seconds.
- Next, pour 50 ml of water evenly for 50 seconds to 1:10 minutes.
- Finally, pour the remaining 50 ml of water evenly for 1:10 to 1:40 minutes.
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