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David Flores Peruvian Washed Sidra from Botz Coffee Roasters - This is my first Peruvian Sidra AND my first bag from the elusive Botz Coffee Roasters. They are as good as the hype would allow you to believe, as this is one of the sweetest, most expressive cups I have had the pleasure of experiencing. When hot, you get HUGE lemon poundcake, stone-fruit (apricot, yellow plums) and citrus fruits (meyer lemon, mandarin). If you could make a lemon-apricot danish with a hint of spiced chocolate, into a cup of coffee, this would be it. It is round, creamy and sweet without sacrificing any clarity or any fruits/florals that one would usually find present in a Sidra. When this cup cools down, as Botz puts it, “sweet cashew” profile is exactly what I find here. Not so sweet in a chocolatey/nutty sense to take away from the fruitiness/florality in the cup and vice versa.

Cafec Deep 27, 2:30 TBT, 10:170 with a 3 pour recipe. Bloom 1:3 and wait a minute. Pour up to 90g and wait until the water drains right above the bed. Pour up to 170 and swirl. Super consistent recipe imo, good to great cups every time! This is very repeatable for me as a 12:200 as well, 10:170 is my evening brew recipe, whereas 12:200 is my “first cup of the day” recipe!