This episode’s coffee is BACOFA Cherry Lactic Fermentation, an experimental processed coffee from Mt. Apo in Bansalan, Davao, and brewed in an April Brewer by Good Cup Coffee Co’s founder Gio Visitacion. BACOFA Cherry Lactic Fermentation brings you flavors of red apple, almonds, and pear.
Equipment: April Brewer
Grind size: 20 clicks on Comandante
Temperature: 93 C
Brew time: 2:45
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 that accompanies each sip. We’ll also be sharing tips, tricks, and our notes - so your cups are always brewed at their best.
In this recipe, Gio used the BACOFA Cherry Lactic Fermentation. Grab a bag of this lot here and have an elevated coffee experience with a brew guide by our featured baristas.