Our Peach #Barty profile is to die for if you're into jammy preserves, perfect for a filter it's a light roast that is smooth, well balanced with candy sweetness, watermelon, pink lady apples, apricots, peaches and pears.
We've paired the Peach #Barty with the iconic Origami Dripper, papers and Comandante MK3 grinder. This is a washed bean from the famous Don Pepe Estate in Panama.
Don Pepe is located in the humid forests of Panama.
The farm is at an altitude of 1500 to 2000 meters above sea level with 70 hectares of land. 59 of these are coffee, 11 dedicated to a natural reserve.
A family farm that has been operating since 1898. Four generations of the Vásquez have farmed in the foothills of Volcán de Barú in an area called Volcancito. This is in the famous coffee growing area of Boquete, Chiriquí, well known for its gorgeous coffees.
With his environmental vision and quality-focused production, Don Tony ensures that Don Pepe will continue to grow, and produce some of the world’s best coffees for generations to come.
The ultimate V60 pour-over technique, I'm using the famous Peach Barty from Don Pepe Estate for his method ;
The recipe is;
- Boil purified water to 98 degrees
- Grind is 9.5pts on the EK (EK goes to 16pts) 25grams in, aiming for 348grams out in 4.40mins
- Bloom# 30secs 70grams
- Pour#1 1.29secs 138grams
- Pour#2 2.29secs 200grams
- Pour#3 3.48secs 280grams
- Pour#4 4.40secs 348grams