El Botón - fully automatic coffee

El Botón (the button) symbolizes a delicious, uncomplicated coffee experience. If you just press a button but don't want to miss out on organically grown specialty coffee, el Botón is the right choice. The coffee is a blend of Arabica from Mexico, which gives the coffee a caramel and drinkable note. The Robusta content from Guinea gives the coffee a classic aftertaste. The selected roasting profile is particularly suitable for fully automatic coffee machines.

El Boton - coffee information

Roasted for: Café Creme, cappuccino, lungo, and espresso from the fully automatic machine.

Origin: 70% Arabica, Mexico, Sierra Mixteca, Oaxaca, organic. and 30% Robusta, Guinea, Macenta Region

Varieties: Mexico - Arabica (Bourbon, Mundo Novo, Typica). Guinea - Robusta

Producers: Mexico - small producers in San Maria Yucuhiti. Guinea - Producers associated with Macenta Beans

Post-harvest process: Mexico - washed. Guinea-Honey

Arrived at the roastery: autumn 2022

Tell me more about el Botón

Fully automatic coffee machines brew coffee differently than portafilter machines, so the question arises as to which coffee bean is suitable for the fully automatic machine. It has long been our desire to develop a coffee specifically for fully automatic coffee machines and to apply the same standards that we pursue with every other product: transparent procurement of the green coffee, natural production, clear aromas and precise roasting. El Botón brings these requirements together and tastes like an espresso, just like a long coffee from a fully automatic machine.

Why does coffee taste the way it does?

We chose a blend to combine two attributes: lighter flavors (Mexico) and a more classic aftertaste (Guinea). The washed organic coffee from Mexico has slightly floral notes and has a caramel-like effect, especially in espresso. The Robusta from Guinea gives the coffee a strong basic character and emphasizes the aftertaste.

How do we roast this coffee?

The lower brewing temperature and lower brewing pressure in the fully automatic machine inspired us to try a different type of roasting. In contrast to an espresso for a portafilter machine, where we gradually reduce the gas supply, we increase it again in the last quarter of the roasting process. With a medium roasting time, the coffee reaches a higher final temperature, which gives it the caramel notes.

Where does the Robusta in El Botón come from?

Read coffee details at Beanconqueror

Import to Beanconqueror