Hamasho Lot 12

Producer: Daye Bensa

Farm: Hamasho Village

Location: Hamasho Village, Sidama Bensa

Variety: 74158

Process: Natural Anaerobic

Altitude: 2,300 masl

Roast: Light

Notes: Peach Cobbler, Mango Sorbet, Apricot and Blueberries.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15

COFFEE GRIND SIZE: Medium-Course (700-900 microns)

COFFEE AGE: 14-22 days, ideally

COFFEE DOSE: 16 grams

WATER WEIGHT: 240 mL

WATER TEMPERATURE: 88°C-90°C

TARGET BREW TIME: 02:00 - 02:30

FOR ESPRESSO:

DOSE: 18 grams;
YIELD: 40 grams;
TIME: 20 to 24 seconds
RATIO: 1:2
TEMPERATURE: 88°C - 90°C


MILK RATIO SWEET SPOT:

DOSE

90ml cup: 18 grams
120ml cup: 20 grams
150-180ml cup: 20 grams
210-240ml cup: 20 grams
YIELD

90ml cup: 40 mL
120ml cup: 36 mL
150-180ml cup: 36 mL
210-240ml cup: 40 mL
TEMPERATURE: 88°C - 90°C