Brewing ratios for best results:
Espresso 1:2, Allonge 1:4, Drip / Pour-over 1:16.
notes: cherry, rose jam, plum
origin: Jaen Colasay, Peru
producers: 37 small producers
variety: Caturra, Bourbon, Catuai
process: washed
altitude: 1800-2050m
whole bean coffee