There’s so much about Carlos Fernández Morera’s coffee to discuss: farm and farmer history, processing methods, the prestige of a Cup of Excellence top 5 finish in 2017… but really the start of this conversation has to be about its flavor. It’s at once immensely unique, immediately delicious, and irrepressibly nostalgic. Undeniable notes of gingerbread and cinnamon toast are its hallmarks, eliciting nearly unanimous descriptors. These top notes are accented by a sugary sweetness and a fruitiness clean enough to integrate seamlessly and bold enough to stand out in a complex and thought-provoking sensory landscape.
The recommended brew method for this coffee is V60.
Preheat everything, wet the filter and bring your water to 205 F. Dose 22 grams of coffee and zero the scale. Coffee should be ground to a medium grind size. First Pour: Pour two times the weight of the dose and let the coffee bloom for 1 minute. Second Pour: Pour 50 grams every 10 seconds until 350 grams. Total brew time should be 3-4 minutes.