La Aurora – Peru – Fully Washed Glas The 4:6 method he developed
Description
The 4:6 method he developed gives the barista even more influence on the acid-sweetness ratio of the coffee
Jedes Nach-Unten-Drücken von Kaffee ist Tamping - und das soll in diesem Schritt so weit wie möglich vermieden werden
The Badra 3 bag is sewn from a sack from the Badra Estates coffee farm in India
Die spiralförmigen Lamellen und die große Öffnung des Handfilters sorgen für das Hario-typische homogene und aromareiche Brühergebnis
Der praktische Patentverschluss ist aus Silikon und verschließt den Jug
La Aurora – Peru – Fully Washed Glas The 4:6 method he developedLa Aurora Fully Washed I Peru Olga Quintana is one of the few farmers responsible for the Caturra from the Villa Rica Biosphere Reserve. The fully washed processing gives it a fine, clear character with clear fruity notes (blood orange) without developing too much acid. As an espresso, the La Aurora is fruity, produces a mild and balanced cappuccino and is also ideal as brewed coffee, for example in the Moccamaster, French Press and for hand brewing.
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