Luis Roldan Red Caturra - Brew Chart & Impressions

This is the lightest roast of a Central American coffee we've ever had.
If you've enjoyed our coffees from this region in the past, you might have noticed they are well developed and aimed at being sweet and round.

This roast hits different, in a good way!
The mouthfeel is light and silky, and reminded us of cane sugar and white chocolate.
Acidity wise, it's full of red apple and prunes, with a hint of stone fruit like a nectarine.
Even though it's light, there is a pleasant nuttiness reminiscent of macadamia nuts.

It feels good to have different lots from Luis this year so we could experiment a little more!

This might be a bit more challenging as an espresso, but definitely something special when dialed in.

We highly recommend waiting at least 10-12 days to brew this coffee as we've seen our light roast peak in flavours around 20 days.

Method	Dose	Ratio	Time
Espresso	16-20 g	2.3:1	30-34 sec
Espresso with milk	16-20 g	2.1:1	32-36 sec
Americano	16-20 g	2.4:1	26-30 sec
V60/Origami	18-32 g	17:1	3:30-4:00 min
Chemex & Batch Brew	40-60 g	16:1	5:00-5:45 min
French Press	18-25 g	14:1	4:30 min steep time