Rosetta Roastery · Cape Town · South Africa
Caballero La Arcadio, Honduras
Tasting notes: red fruit, brown sugar
Starting from a steady medium charge temperature, this roast builds gradually, giving the coffee time to develop sweetness while preserving its providence-led characteristics. As first crack approaches, we ease back on the gas, allowing convective heat to carry the roast through …
- Process
- Anaerobic, Washed
- Origin
- Honduras
- Altitude
- 1600 m
- Variety
- Catuai
- Price
- ZAR 340 (≈ ₹1,700) / 250 g
- Per 100 g
- ZAR 122 (≈ ₹612)
- Roasted in
- Cape Town, South Africa
- 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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