Rio Tambo
ORIGIN: Peru
PROCESS: Washed
Varietal: Catuaí | Bourbon | Catimor
tasting notes: Blackcurrant, Red Berry, Floral
Espresso Recipe
ground coffee weight: 18g
brewed coffee yield: 40g
brewing time: 26-28 sec
BREWING TEMPERATURE OR BOILER PRESSURE: 93-94 °C or 1.2-1.3 bar
OVERVIEW:
