PROFILE: Notes of Sour Stout; with hints of yellow fruits, cacao nibs and tree tomatoes.
This Castillo coffee, processed with Black Honey method, is from Santa Bárbara, Antioquia (elevation 1.900 meters). Cultivated and harvested by Felipe Trujillo who likes to experiment with different methods and prolonged fermentations to achieve risky and delightful coffees, in his farm La Ventola. This Castillo Black Honey was awarded a 91 on the SCA.
Not sure which ideal coffee grind size works best with your brewing method?
The point of grinding your beans correctly is to have the best coffee extraction in order to achieve the perfect cup of coffee. The end-flavor largely depends on the grind size.
You always want to avoid under-extraction or over-extraction of your coffee. If your grind is too coarse, you’ll have under extraction (resulting in sour, acidic, or salty taste). If your grind is too fine, you’ll have over extraction (resulting in bitter, unpleasant, or overpowering taste).
If you don’t have a coffee grinder at home, we can also send it ground to your home according to the technique you use. Just let us know your brewing method or your preferred grind.
· NONE / WHOLE GRAIN: Our recommendation if you have a grinder at home. You can vary the grind according to your brewing method and your coffee stays fresh longer. This is the best way to ensure the freshest cup of coffee.
· FINE GRIND: Recommended for preparing espresso or using AeroPress.
· MEDIUM GRIND: Recommended for V60, Chemex, Moka pot.
· COARSE GRIND: Recommended for French Press or Cold Brew.