Country: Colombia
Farm: El Roble
Farm Size: 740 Acres
Altitude: 5,000 ft
Varietals: Caturra
Harvest: 2011
Roaster: Terroir Coffee (GH Howell)
 | Tasting Notes: Honey, almond-butter, bittersweet chocolate, lively acidity North Italian Espresso Roast |
Suggested extraction instructions:
Group head temperature: 197 F (91.7 C)
Espresso: 19 grams in a double basket
Pulling time: 28 seconds
Finished espresso: 28 liquid grams
Verdict: Sweet almond-cocoa bark. Smoothness from beginning to end.
As it cools; the bite gets stronger and the acidity livens up to a full fledge smack.
Thank you Mercury for allowing Toronto community to indulge in the world of GHHowell
Coffee.
information taken from: here
*Contributor: K.Zyganiuk*
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