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Ecuador La Papaya Tetsu-Kasuya Processed Mejorado

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!

how to brew

Ecuador La Papaya Tetsu-Kasuya Processed Mejorado
Watch

Equipment

Tetsu Kasuya V60 + Abaca+ filter

Dose

13 g

Grind size

Super Fine

Yield

195 ml

Temperature

95 ℃

Brew Time

3:30

Recipe

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

Pro Tips

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

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