Five Senses Coffee · Perth · Australia
Rancho Tio Emilio, Anaerobic
Tasting notes: boozy, citrus, jasmine
As an infant heart surgeon, José Gaibor applies the same vigor to his craft as he does to his farm Rancho Tio Emilio. As a late nod to his late father Emilio Gaibor, José and his family are applying ethical standards to their coffee production.
- Process
- Anaerobic
- Origin
- Ecuador
- Price
- A$23 (≈ ₹1,334) / 250 g
- Per 100 g
- A$8.20 (≈ ₹476)
- Roasted in
- Perth, Australia
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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