notes from Kate, cafe manager at St. Clare Coffee in San Francisco
ORIGIN: The Caranavi region in Bolivia.
FARMER: Francisco Hilari.
TASTE: It is a very well-balanced coffee in terms of acidity and sweetness. It reminds me of salted caramel swirled with a dark chocolate.
My personal favorite way to prepare it is using a pour over V60.
1. Place 22 grams of coffee ground fairly fine in the V60.
2. You'll add four pours of boiling hot water:
The first pour is 60 grams and is called the "bloom" and this requires stirring.
The second pour is up to 180 grams. Start at the center and slowly pour close to the rim without going over.
The third pour goes up to 280 grams and the last one ends at 350 grams.
3. Then tap the V60 on top of the mug to settle the grounds.
Voila! You're on your way to becoming your own (fair trade) barista.
Loved these tips? Love fair trade coffee? Want to support ethical businesses? Read more about what St. Clare is up to here >