Ricardo Cortez, San Andres, Honduras - Natural

Cupping Notes: Candied Pineapple, Bosc Pear, Cacao Nib
Varietal: Parainema
Process: Natural

Our V60 Recipe - a great starting point for brewing all of our coffees

Ratio: 15g coffee to 250g water
Water Temperature: 96C
Brew Time: 2:15-2.30m

Two Pour Method
- First pour, 50g of hot water, allow coffee to bloom for 30 seconds
- Second pour, continue the pour until you reach 250g hot water in total
- Use a spoon to stir 10 times in circulation
- Enjoy

Please note that our "Ready to Drink" option is subject to availability