The Ecuador La Papaya Tetsu Kasuya Processed Mejorado, a coffee innovation by Juan Peña of Hacienda La Papaya and Tetsu Kasuya, the 2016 World Brewers Cup Champion. Our good friend Kert brews it perfectly using a Tetsu Kasuya V60. Experience the delightful flavors of tangerine, pomegranate, and dried mangoes in every sip.

Cheers to the winners' cup of coffee!

Step 1

• Pour 30 ml

Step 2

• Pour 70 ml

Step 3

• Pour 50 ml

Step 4

• Pour another 30 ml

Step 5

• Remove the dripper
• Top up with 15 ml of water
• You'll end up with a yield of 195 ml

Best brewed with an off-boil water temperature and a water hardness of 80ppm.