Giant Tortoise

How to brew this majestic coffee from the Galapagos Islands...

Recommended brew method: Pourover 

We’re tasting Minerals, Caramel sweetness and a light Citrus acidity all in a silky body. 

Ratio:

1:16.5

15g in > 247.5g out 

Brew temp:

92c

Recipe:

40g bloom (0:30)

2nd pour > 100g (1:00)

3rd pour > 175g (1:45)

4th pour > 247.5g (3:00) 

This recipe was tested on a Orea v4 with a fast bottom attachment.