Estanzuela is a coffee brought from Veracruz, Mexico 🇲🇽
Our espresso of the season comes from a very particular town in the state of Veracruz called Coatepec, which in Nahuatl means "on the hill of snakes". This coffee grows at an altitude of 1,100 meters above sea level, which gives it a very unique acidity and body.
In the cup, Estanzuela has a chocolatey aroma and a creamy texture that make it excellent for espresso preparation. In the mouth, notes of brown sugar and dried fruit give it a natural sweetness that contrasts with a slight remnant of lime leaf and a surprisingly light acidity.
Below you will find the ideal preparation to enjoy the full range of flavors that this coffee has to offer.
- 18.5 gr of ground coffee
- Espresso coffee maker.
La Estanzuela (Espresso):
Step 1.
To begin, it is necessary to grind 18.5 grams of coffee and introduce it into the coffee maker.
Step 2.
If the machine has temperature control, it should be set at 90°C and preferably use filtered water.
Step 3.
The extraction should last 28 seconds, to achieve a final cup weight of 39g.
** Optionally and if the machine allows it, a pre-infusion of about 10 seconds can be made to extract all the sweetness of this coffee.
And enjoy!