Lavresa Colombia coffee – 250 grams

No Fresa Colombian | Fruity experience with a vibrant taste No Fresa coffee from Cooper Cupp is a journey into the deep fruity flavors that the Colombian highlands are known for. The beans grow at an altitude of 1900 meters, where the coolness and ideal environment give the Castillo variety a rich taste full of sweetness and freshness. Thanks to dry processing, the fruity hints appear clearly: ripe cherry, a touch of raisin, and gentle grape flavors that add layers of complexity, making each sip refreshing and different. It is a coffee for experience lovers. Why did we choose No Fresa for you? No Fresa is not just a daily coffee; it is an experience full of fruity character that offers you a lively cup with flavors that develop with each sip. We chose it because it offers: High sweetness Depth in flavor perception Wonderful balance without annoying acidity and it is perfect for V60 for those looking for a different and enjoyable cup. Product specifications Weight: 250 grams Origin: Colombia – La Fresa region Altitude: 1900 meters Processing: Dry Variety: Castillo Hints: Cherry – Raisin – Grape Roast: Locally roasted to preserve natural sweetness Features of No Fresa crop Clear and enjoyable fruity flavors. High sweetness with a touch of dried raisin. Flavor layers that advance with each sip. Dry processing gives density and depth in taste. Who is No Fresa coffee suitable for? Choose No Fresa if you are looking for: ✔ A rich and different fruity cup ✔ Deep flavors with cherry and grape sensations ✔ Clear specialty coffee experience ✔ A coffee that develops flavor during cooling ✔ A distinctive choice for lovers of sweet and smooth filters Best brewing method: Espresso Coffee amount: 20g Ratio: 1:1 Time: 20 seconds Temperature: 90°C This ristretto method gives you a very high sweetness and higher acidic hints; if you prefer it less, you can use a higher ratio 1:1.5 and a higher temperature of 91°C. Filter: Coffee amount: 20g Ratio: 1:15 Time: 2:30 Temperature: 90°C Steps: Preheat the filter and equipment well. Place the coffee and start with an initial wetting for 30 seconds / 60 ml. Add water in 3 pours: 300 ml - 240 ml - 160 ml. The final pour in the middle of the cone.