A fine single origin coffee. Crisp with a syrup, honey-toned sweetness marked by notes of cacao, spice and a juicy plum acidity. Grown by the ASOCAFE cooperative, click here to learn more.
"Just finished our bag of Bolivia coffee and it went fast. I have to say this is one of my favorite coffees I’ve had so far. It has deep flavor but is still smooth and a pleasure to drink. I can’t wait to go through some more of my bags so I can reorder this, it does not disappoint." From Tammy of San Clemente, California on 4/15/2020.
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.