RED PHOENIX / COLLECTION 7
For espresso
Coffee: 100% Guatemala, Fina Santa Clara
Variety: Bourbon / Caturra
Process: fully washed and sun-dried
Roasting grade: medium-dark
Further information about our coffees you can find on our website, under the rubric COFFEES.
Recommended parameters for the extraction:
14-23g per shot /5-7 sec. pre-infusion /24-27 sec. net time of extraction /8,6 to 8,9 bar /91 to 93 degrees.
Flavour profile:
Our Bourbon Caturra using in our single-origin RED 7 is a very filigree, soft and precise espresso. This is the way we perceive it or rather we think it wants to be understood. We are smelling red fruits and freshly baked gingerbread. We taste roasted sesame and dried fruits, it could be cranberries. In milk the espresso is transforming into fruity dark milk chocolate.
Price:
250g: 8,40€ 500g: 14,90€ 1000g: 28,80€ (1000g only with advance reservation)
Not only roasted coffee, but also green coffee loses its flavour and acidity after some months (up to the 4th harvest). That is why we only buy our green coffee seasonally fresh. Because of this reason also our assortment is seasonally aligned and is exchanging from time to time.
Coffee: 100% Guatemala, Fina Santa Clara
Variety: Bourbon / Caturra
Process: fully washed and sun-dried
Roasting grade: medium-dark
Further information about our coffees you can find on our website, under the rubric COFFEES.
Recommended parameters for the extraction:
14-23g per shot /5-7 sec. pre-infusion /24-27 sec. net time of extraction /8,6 to 8,9 bar /91 to 93 degrees.
Flavour profile:
Our Bourbon Caturra using in our single-origin RED 7 is a very filigree, soft and precise espresso. This is the way we perceive it or rather we think it wants to be understood. We are smelling red fruits and freshly baked gingerbread. We taste roasted sesame and dried fruits, it could be cranberries. In milk the espresso is transforming into fruity dark milk chocolate.
Price:
250g: 8,40€ 500g: 14,90€ 1000g: 28,80€ (1000g only with advance reservation)
Not only roasted coffee, but also green coffee loses its flavour and acidity after some months (up to the 4th harvest). That is why we only buy our green coffee seasonally fresh. Because of this reason also our assortment is seasonally aligned and is exchanging from time to time.
The roasting time for our coffees takes beween 14 and 18 minutes.
Even for our "dark grades" the roasting break occurs before the second
crack. In this way we protect the coffee against losing its natural
substance of sweetness and fruit. All coffees are roasted separately, so
we we can manage exactly the roasting process of each coffee.
We wrap our roasted coffees immediately after the cooling process.
At this time the fresh roasted coffee still degasses a lot of carbon
dioxide which is displacing the oxygen in the non-vacuumed bag and the
coffee can afterripen.
For the best development of flavour we recommend to consume the coffee between the 7th and 40th day after the roasting date.