Coffee box - 75 grams

Weight of the box: 75 g Rosa - Colombia (Premium) Processing: HDF Breed: Pink Bourbon Suitable for: Distillation Suggested distillation recipe: Temperature: 90 Coffee amount: 19 grams, grind size: medium to coarse - hot: wet 40 ml for 30 seconds, first pour: 120 second pour: 180 third pour: 230 fourth pour: 285, extraction ends at 2:35 - cold: ice 170 grams, coffee amount: 21 grams, wet 50 ml for 30 seconds, first pour: 100 second pour: 160 extraction ends at 1:35 Flavors: black grape, red berries, dark chocolate, flowers La Roca - Colombia Processing: dried Breed: Castillo Suitable for: Espresso and distillation Suggested espresso recipe: Temperature: 90 Coffee amount: 18 grams, grind size: fine, extraction: 36 ml in 32 seconds Suggested distillation recipe: Temperature: 90 Coffee amount: 18 grams, grind size: medium, hot: wet 40 ml for 30 seconds, first pour: 150 second pour: 230 third pour: 275, extraction ends at 2:40 - cold: ice 170 grams, coffee amount: 24 grams, wet 50 ml for 30 seconds, first pour: 100 second pour: 160 extraction ends at 1:40 Flavors: cocoa, honey, strawberry, jasmine Wadi Al Ain - Saudi Arabia (Premium) Processing: dry anaerobic Breed: Typica Suitable for: Espresso and distillation Suggested espresso recipe: Temperature: 89 Coffee amount: 17 grams, grind size: fine, extraction: 36 ml in 32 seconds Suggested distillation recipe: Temperature: 90 Coffee amount: 18 grams, grind size: medium-fine - hot: wet 50 ml for 30 seconds, first pour: 150 second pour: 230 third pour: 270 extraction ends at 2:30 - cold: ice 170 grams, coffee amount: 24 grams, wet 50 ml for 30 seconds, first pour: 100 second pour: 160 extraction ends at 1:30 Flavors: fig, berries, plum, sweetness Santa Ana - El Salvador Processing: honey Breed: Bourbon Suitable for: Espresso and distillation Suggested espresso recipe: Temperature: 89 Coffee amount: 18 grams, grind size: fine, extraction: 32 ml in 35 seconds Suggested distillation recipe: Temperature: 90 Coffee amount: 18 grams, grind size: medium - hot: wet 50 ml for 30 seconds, first pour: 130 second pour: 220 third pour: 288 extraction ends at 2:40 - cold: ice 170 grams, coffee amount: 24 grams, wet 50 ml for 30 seconds, first pour: 110 second pour: 160 extraction ends at 1:35 Flavors: dried fruits, sweetness, almonds, tea Haisen - Costa Rica Processing: honey Breed: Caturra Suitable for: Espresso and distillation Suggested espresso recipe: Temperature: 89 Coffee amount: 18 grams, grind size: fine, extraction: 32 ml in 35 seconds Suggested distillation recipe: Temperature: 89 Coffee amount: 18 grams, grind size: medium-fine - hot: wet 50 ml for 30 seconds, first pour: 130 second pour: 220 third pour: 270 extraction ends at 2:35 - cold: ice 170 grams, coffee amount: 24 grams, wet 50 ml for 30 seconds, first pour: 110 second pour: 160 extraction ends at 1:35 Flavors: dried fruits, sweetness, caramel Hazenda - Rwanda Processing: honey Breed: Bourbon Suitable for: Distillation Suggested distillation recipe: Temperature: 90 Coffee amount: 18 grams, grind size: medium, hot: wet 50 ml for 30 seconds, first pour: 130 second pour: 220 third pour: 288 extraction ends at 2:35 - cold: ice 170 grams, coffee amount: 24 grams, wet 50 ml for 30 seconds, first pour: 110 second pour: 160 extraction ends at 1:35 Flavors: dates, raisins, tamarind, caramel Haraz - Yemen (Premium) Processing: no anaerobic Breed: Typica Suitable for: Espresso and distillation Suggested espresso recipe: Temperature: 89 Coffee amount: 17 grams, grind size: fine, extraction: 36 ml in 32 seconds Suggested distillation recipe: Temperature: 90 Coffee amount: 18 grams, grind size: medium-fine - hot: wet 50 ml for 30 seconds, first pour: 150 second pour: 230 third pour: 270 extraction ends at 2:30 - cold: ice 170 grams, coffee amount: 24 grams, wet 50 ml for 30 seconds, first pour: 100 second pour: 160 extraction ends at 1:30 Flavors: date syrup, chocolate, dark grape, black berries, almonds