FLAVOR PROFILE
ROAST
FLAVOR NOTES
Chocolate
Cherries
Maple
BODY
Full
The Details:
Coffee House
REGIONS
Cerrado (Brazil)
Huehuetenango (Guatemala)
PROCESS
Natural (Brazil)
Fully washed, patio dried (Guatemala)
VARIETAL
Bourbon, Caturra (Brazil)
Catuai, Typica (Guatemala)
ALTITUDE
900-1,200 masl (Brazil)
1,400-1,600 masl (Guatemala)
HARVEST
May - September (Brazil)
December - April (Guatemala)
Pourover Brew Guide
Pourover is our favorite brew method at Holsem. It's methodical, yet simple to make, producing a delicate and complex cup.
1
Boil Water
205 - 212° F
2
Add Grounds
1g coffee / 18g water
3
Add Water
Add water in stages
4
Wait
Let sit for 4-5 minutes