Elda dried #7 250G

This coffee is grown in Panama and processed by drying in Boquete region in Alto Kil village. It grows at an altitude of 1670-1950 meters in Elida farm owned by the Lamastus family, and it is of Catuai variety. This coffee features a medium body and hints of fig, guava, and apricot with a balanced acidity and high sweetness. We roasted it to a medium level to suit filter and espresso. Harvest year: 2022. Micro-lot number: 7. Suggested recipes: preferably prepared 20 days after roasting. Pour-over recipe: Tool: V60 Timore. Coffee amount: 21 grams. Grind: medium-fine. Water temperature: 93°C. Water amount: 320 ml. Preparation time: 2:50. Steps: wet the entire coffee to 40 ml and wait 40 seconds. Pour to 160 ml over the entire coffee and wait 10 seconds. Pour to 260 ml around the middle and wait 10 seconds. Pour to 325 ml in the middle. Pour-over recipe: Tool: Chemex. Coffee amount: 21 grams. Grind: medium-fine. Water temperature: 93°C. Water amount: 325 ml. Preparation time: 2:40. Steps: wet the entire coffee to 50 ml and wait 30 seconds. Pour to 160 ml over the entire coffee and wait 10 seconds. Pour to 260 ml around the middle and wait 10 seconds. Pour to 325 ml in the middle.