Amigo, Filter Coffee

Coffee Info

How We Would Prepare Amigo

David developed and optimized the recipe with the Hario Switch and the following equipment:

Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter Paper: Hario V60 Paper
Kettle: Brewista Artisan

Tell Me More About the Amigo Filter Coffee

With Amigo, we want to present filter coffees that are straightforward to use and taste great. Roasted a bit darker than our other filter coffees, it works wonderfully with various manual brewing methods like French press, V60, or classic filter machines. A coffee that convinces us in taste and connects us on a human level. In collaboration with exciting partners, we develop a profile that is uncomplicated to enjoy and brings joy to many people. An Amigo.

Why Does This Coffee Taste the Way It Does?

We seek flavor profiles that focus on balance, caramel, and chocolate notes. These are often washed coffees scoring around 84 points, which we roast a bit darker than our other filter coffees. We change the coffees seasonally so we can always roast the current harvest from our partners for you.

For this coffee, the coffee cherries are fermented for 19-48 hours after harvest, then pulped and washed. This results in a clean cup with notes of panela, chocolate, creamy caramel, and subtle orange.

How Do We Roast This Coffee?

We roast the coffee in 15kg batches on our 30kg Giesen roaster. The roasting time is 9:30 minutes with a development time of 1:15 minutes. For developing this roast profile, we did two things differently than when we roast other washed coffees: First, we increased the batch size by 2.5kg, which extends the roasting time slightly and makes the coffee a bit milder. Second, we raised the final temperature slightly, which further develops the sugars in the coffee and thus enhances the caramel note.