Flavour Notes: 
Roast Degree: Light
Region: Diamante, San Jose de Lourdes
Altitude: 2,000masl
Variety: Yellow Caturra & Red Bourbon
Process: Washed 

Sweetness 7.5/10 - 
Acidity 7/10 - 
Body 7/10 - 
Balance 7/10 - 

Felipe Estela is a second-generation producer from the El Morito community in Querocotillo. 

This microlot of Bourbon and Caturra is selectively harvested at 18+ Brix, double-sorted, and undergoes two 48-hour fermentations. The coffee is then washed and dried under shade in solar dryers for 20–25 days.

Ratio

1:2.9 ~ 3.0

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 425 (58-60g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 57.0g / Pulse 420

-V60 or Pourover 

3 pour, without agitation 

2:35 ~ 2:50 Brew

Pour 50g(ml)

At 0:30 pour until 180g(ml)

At 1:20 pour until 250g(ml)

- Moccamaster or Breville Brewer

  - Fetco