Amigo, Filterkaffee

Coffee information

How we'd prepare Amigo

David developed and perfected this recipe using the Hario Switch and the following equipment:

Water: total hardness 3°dH, alkalinity 1.5°dH 
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter paper: Hario V60 paper
Kettle: Brewista Artisan

Tell me more about Amigo filter coffee

With Amigo, we want to showcase filter coffees that are easy to prepare and enjoy. Roasted a little darker than our other filter coffees, it works wonderfully with a variety of manual brewing methods, such as French press, V60, or classic drip coffee makers. A coffee that wins us over with its flavor and brings people together. In collaboration with exciting partners, we develop a profile that's easy to enjoy and brings pleasure to many people. An Amigo.

Why does the coffee taste the way it does?

We look for flavor profiles that focus on balance, caramel, and chocolate notes. These are often washed coffees scoring around 84 points, which we roast a little darker than our other filter coffees. We change the coffees seasonally so we can always roast the current harvest from our partners for you.

For this coffee, the coffee cherries are fermented for 19–48 hours after harvest, then depulped and washed. This produces a clean cup with notes of panela, chocolate, creamy caramel, and a hint of orange.

How do we roast this coffee?

We roast the coffee in 15 kg batches on our 30 kg Giesen roaster. The roast time is 9:30 minutes, with a development time of 1:15 minutes. We did two things differently when developing this roast profile than when roasting other washed coffees: First, we increased the batch size by 2.5 kg, which slightly lengthens the roast time and makes the coffee a little milder. Second, we raised the end temperature a bit, further developing the sugars in the coffee and enhancing the caramel note.