Panama - Finca Momoto Maragogype Natural

Location: Santa Clara
Farm: Finca Momoto
Producer: Luis Miranda & Aliss Hartmann
 Varietal: Maragogype 
Growing Altitude: 1400+ m.a.s.l
Processing Method: Natural
Harvest: January - February 2021
Product: Filter / Espresso / Milk Espresso
Flavour Notes: Panela, Mango, Sweet Pepper, Sweet Pea, Pineapple, Papaya, Bubblegum 
 

Filter Brewing advice: 

We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:16,67 brew ratio, aiming for a TDS of 1,33% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 12,0g of coffee, a 200g of brewing water and a total brew time of 2:40. We recommend a grind size of 8,0.

Each pour is 50g of water at the following time:

00:00 (25g circle pour / 25g centre pour)
00:40 (25g circle pour / 25g centre pour)
01:10 (25g circle pour / 25g centre pour)
01:40 (25g circle pour / 25g centre pour)

All grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

Keep the water temperature at 100C degrees and the water hardness around 45ppm as this should equate to a deliciously juicy and clean cup of coffee.

 

Espresso Brewing advice:

For this coffee, the optimal dose would be 18,0g. Using a 1:2,3 ratio, we generally aim for an extraction yield of 21,5% and a target TDS of 9,0%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 23 - 25 seconds brewing this coffee.

 

Milk Espresso Brewing Advice:

For this coffee, we recommend a cup size of 6oz with steamed milk at 58C temperature. The optimal dose would be 18,0g. Using a 1:2,3 ratio, we generally aim for a coffee intensity strength of 2,27%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 23 - 25 seconds brewing this coffee.