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COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 6

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Panama, Bonita Springs Natural

ripe mango, cherry, tamarind

COFFEE FACTS
    • HARVEST: January, 2020
    • LOCATION: Boquete, eastern slopes of the Baru Volcano
    • FARM: Finca Bonita Springs
    • ELEVATION: 1250m
    • VARIETY: Caturra and Catuai
    • PROCESSING: Natural
    • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • Input Dry Coffee: 18.9g
  • Output Espresso Liquid: 40g
  • Time from Pump Start: 32 sec.
  • Group Head Pressure: 125 psi
  • Group Head Temperature: 94°C/201°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

I’ve known Yessie Hartmann since she was a moody teenager. She has always looked up to her dad, Ratibor, with the utmost respect and admiration. She grew up on the farm and has been around parents that live and breathe coffee. It’s not surprising that she decided to study agronomy in college. Although she’s had a life of farming, roasting and cupping education, the formal studying of coffee growing really solidified her passion for being a coffee farmer.

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