Brew Ratios: For pourovers, try a 1:15.5 ratio. A 1:2.1 ratio will work best for espresso.
More: This is one of the most fun coffees we’ve purchased. The flavor notes we caught on the table evoked some of our team’s favorite sweet things. We tasted watermelon, strawberry lemonade, bright citrus, and tons of tropical fruit. It’s a unique flavor profile, and that flavor profile is emphasized by the unique processing method that Edwin Noreña employs, which he called "golden washed." The golden washed process goes something like this:
First, the coffee cherries are put in water so that floaters (unripe/non-dense cherries) can be removed. Then the cherries spend 120 hours in sealed tanks with no one-way valve. Some of the run-off from this process is captured, filtered, and reintroduced in the next step (in the wine world, this process is called “mosto”). The mosto is removed, filtered, and set aside, and the coffee cherries are dry pulped (not washed) to a honey level of mucilage.
Next the cherries head to an anaerobic fermentation process that lasts about five days. The pulped cherries are re-introduced to the mosto and put into tanks, this time with the one-way valve so that oxygen can escape. After 120 hours, the tops are removed and the coffees are “washed” in their existing juices then left to dry in the sun. The process is more like semi-washed, since from that honey stage the mucilage is never rinsed with new water, just “washed” into the existing juices to remove a little bit more of the mucilage. “Golden washed” comes from the color the coffee parchment gets after the second stage when put out to dry.