'THE NINERS SERIES #3' - MARIO HERVAS
Mario was an agronomist for 17 years, working with large-scale rose farms throughout Ecuador; he's now applying this knowledge to his coffee farm, and it's safe to say it's an absolute showpiece of innovation. Mario had a hard time identifying the perfect co¬ffee varietal for his farm, and fortunately for us, he took a risk and planted the whole nine hectares with Typica, which has an incredibly juicy and floral profile. This varietal is also one the most culturally and genetically significant in the world; it originates from Ethiopia/Yemen and has been planted the world over. It is a highly problematic varietal to produce, as it is susceptible to all three of the serious coffee ailments - Coffee leaf rust, coffee berry disease, and nematodes. Fortunately, Mario's agronomy background means he is the perfect person to maintain such a varietal, and as you'll be able to tell, it's all been worth it.
We’ve been brewing this espresso with an initial starting dose of 18.5g looking for a yield of around 35g with an extraction time of 30 seconds. Whilst this recipe has been working best for us in the roastery, it should only ever be used as a rough guide. Slightly different times and yields can produce some ever so slightly but delicious variations on this seasonal espresso. Expect to find plenty of citrus, and delicious blackberry sweetness, with sweet flavours of cherry in the finish.