Name: Classic Small Kalita Wave
Total time: 150 s

0:40

Pour 40ml of water over the coffee. You can stir the grounds to make sure all the ground are covered. Let the coffee bloom for 40 seconds.

1:20

2:00

Once the gasses have released from the coffee, pour the remaining 160ml in a slow and steady manner. Start at the center and pour in 5 circles going outward, then back inward, then back outward again.

2:00

Pouring should finish by 1 minute and 20 seconds.

0:30

2:30

The brew should end between 2:30 to 2:45

2:30

Enjoy a nice and balanced cup.

Dose	13g
Brew Amount	200ml
Ratio	1:15
Grind	medium
Temperature	95°C / 203°F

Process	Washed
Varieties	Heirloom
Country	Ethiopia
Region	Guji
Elevation	2100-2300m

Process	Anaerobic Fermentation
Country	Colombia
Region	Huila
Elevation	2100m
Source	Wilder Lazo

Process	Washed
Varieties	Geisha
Country	Colombia
Region	Huila
Elevation	1850m
Source	Quebraditas Coffee Farms

Process	Co-fermented and experimental (Peach)
Varieties	Caturra
Country	Colombia
Region	Huila
Elevation	1850m

Ethiopia Gerba Dogo Sodu

Dinastía Gesha Lot 2

Colombia

Colombia Edinson Argote Gesha

Colombia Edinson Argote Peach

Costa Rica Las Lajas Perla Natural

Kiwi Co-Ferment by Edinson Argote

Hunapú

Panama Bambito Gesha

La Piñona

Chapina

Kenya Gichathaini AB

Classic Small Kalita Wave

Process	Washed
Varieties	Bourbon
Country	Guatemala
Region	Sacatepéquez
Source	San Miguel Dueñas

Process	Washed
Species	Arabica
Country	Honduras
Region	Santa Barbara
Elevation	1615m
Source	Sebastián Benitez