Coffee Details Process: Anaerobic Natural Variety: Caturra Altitude: 1750 m Flavor notes: Grape, Red fruits, Sweetness Recommended brew (V60): Water temperature: 90°C Dose: 18 g Water: 270 ml Ratio: 1:15 Brewing steps: First pour: 40 ml at 0:30 Second pour: up to 120 ml at 1:00 Third pour: up to 200 ml at 1:30 Fourth pour: up to 270 ml at 2:30-2:50 Recommended brew (Espresso): Water temperature: 90°C Dose: 18 g Yield: 32 ml Extraction time: 30 seconds