Ecuador La Papaya Tetsu-Kasuya Processed Mejorado

The coffee made by winners…for winners 🏆This episode’s coffee is Ecuador La Papaya Tetsu-Kasuya Processed Mejorado, an innovation process coffee by Hacienda La Papaya’s Juan Peña and World Brewers Cup 2016 Champion Tetsu Kasuya, and brewed in a Tetsu Kasuya V60 by our friend Kert of Calibrate Coffee (@calibrate.coffee). Ecuador La Papaya Tetsu-Kasuya Processed Mejorado brings you the flavors of tangerine, pomegranate, and dried mangoes.

Check out our brew guide down below! Full recipe is up on the video.

Equipment: Tetsu Kasuya V60
Filter: Abaca+ Filter
Dose: 13g
Grind Size: Superfine (close To espresso)
Water Yield: 195 Ml
Water Temp: Off Boil
Water Hardness: 80 Ppm

1st: 30ml
2nd: 70ml (Up To 100ml)
3rd:50ml (Up To 150ml)
4th: 30ml (Up To 180ml)
Bypass: 15ml (Up To 195ml)

Brew Time: 3:30ml


Always remember, the best coffee is the coffee that suits you. Cheers and keep brewing!

Brew Better explores the world through coffee and tells the story accompanying each sip. We’ll also be sharing tips, tricks, and our notes - so your cups are always brewed at their best.

Grab a bag of this lot from Ecuador here and have an elevated coffee experience with a brew guide by our featured barista.


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