A very nice anaerobic natural bourbon coffee from Rwanda, roasted by the allmighty Concept Coffee Roasters.
Lots of tropical fruts in the aroma, with intense papaya and mango flavors going on, some pleasant acidic notes of forest fruits that reminded me of raspberry and bittersweet cocoa aftertaste.
This is a 20sec preinfusion at 2bars of pressure and 40sec extraction starting from 9bars and slowly declining pressure until i ve reached 50gr of extracted coffee.
1/3 ratio with 20gr in 50gr out with double preheat and water @ 98celcius.
3 окт 2024
