Givette Pérez Orea Washed Marsellesa Brew Guide

Sebastian Ramirez Peach Co-Ferment Brew Guide

Reforest Project "Natural Guamo" Brew Guide

Andres Cardona "The Beer" Brew Guide

Root beer. Tootsie Rolls. Pomegranate. And even some orange. This coffee is straight up delightful. When I cupped this one it felt like a warm hug honestly. It's perfect for fall and better yet – it's versatile AND forgiving. You can't make a bad brew with this one and I encourage you to deviate from the brew guides and experiment. I swear you will taste something different every time. 

The Coffee

• Producer: Givette Pérez Orea
• Origin: Veracruz, Mexico
• Elevation: 1250 MASL
• Process: Washed
• Tasting Notes:  Root Beer, Tootsie Roll, Pomegranate, Decadent

Filter

For filter I strongly recommend a conical brewer. Any conical brewer will do, but I personally had a better experience with a conical brew vs flat bed. As a matter of fact, the recipe we're using is specifically for the Hario Switch. 

• Dose: 14g
• Yield: 200g
• Water Temp: 202 F
• Target Time: About 2:20, it can vary. Follow your taste buds ;)

Espresso

This coffee was bangin' on filter, but espresso takes the cake on this drop. I'm a sucker for a washed coffee, but especially on espresso.

The best part about this one is that you can't pull a bad shot. I mean it.

And that's why this brew guide is gonna be a bit more...open ended.

I think you should start at a 1:3 ratio. Something like 20g in 60g out. But, honestly, I encourage you to explore. This was hands down one of the best espressos I've had this year. I pulled shots at different ratios and every single of them had something good to offer.

Taste is subjective though, so that's why I'm encouraging you to start at 1:3 and then explore and find the one you like best.