Dose: 21g
Ratio: 1:16.2
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 2:40
TDS: 1.47
Extraction: 21.50%

This coffee brews fast and extracts easily. We’ve found coffees that push the limits of fermentation are more soluble, leading to faster brew times and quick extractions. To slow the brew time and bring out the vibrant acidity and syrupy body of this coffee I recommend using 21g of coffee.  A well extracted brew should have an intense, lingering sweetness with dynamic flavors like passionfruit, dark chocolate, strawberry liqueur, and florals.

Dose: 21g
Ratio: 1:17
Grind: Fine
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.47
Extraction: 20.65%

The Finca Hawaii Mokka tasted best at a finer than neutral grind size to achieve a densely sweet cup with a full body and crisp malic acidity.

Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:07
TDS: 1.35
Extraction: 20%

Patio Bonito dialed similarly to other our other recent Colombian coffees (like San Pedro and Aruzi). The final cup should be bright and sweet like tamarind and blackberry with floral aromatics.