| Elevation / style | 1,700–2,100 m |
|---|---|
| Cultivar | SL28, SL34 and others |
| Common processing | Washed |
| Flavor tendencies | Blackcurrant, grapefruit, cane sugar, vivid acidity |
| Suggested brewer | V60 or AeroPress |
| Starting ratio | 1:16.5 |
| Water temperature | 93–95°C |
| Grind | Medium-fine |
Understanding the profile
Many lots are produced by smallholders delivering cherries to cooperative washing stations. Cultivar, careful sorting and fermentation can all influence the bright, concentrated style. A high-scoring lot can be intense, but intensity should not be mistaken for sourness when extraction is balanced.
Flavor descriptions are sensory shorthand, not added ingredients. A note such as “bergamot” or “cocoa” means the coffee can remind tasters of those aromas or flavors under particular roasting and brewing conditions.
How to brew it
Use good-quality water with enough alkalinity to keep acidity articulate rather than piercing. If the cup tastes sour and short, increase extraction through finer grinding or better saturation before lowering temperature.
For the first test, use filtered water, a consistent scale and the starting values above. Record the result. On the second brew, change only one variable: grind size is usually the easiest and most informative adjustment.
What to look for when buying
Prefer bags that disclose roast date, producer or cooperative, processing method and lot information. These details help you connect what you taste to how the coffee was produced. If a roaster publishes a brew recipe, use it as your first reference because it was likely developed for that specific roast profile.