El Botón - fully automatic coffee

El Botón (the button) symbolizes delicious, uncomplicated coffee enjoyment. For those who simply want to 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 it a caramelly and smooth note. The Robusta portion from Guinea gives the coffee a classic aftertaste. The selected roast profile is particularly well-suited to fully automatic coffee machines.

El Botón - Coffee Information

Taste: Caramel, hazelnut, soft

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

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

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

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

All our coffees are sold as whole beans.

Tell me more about El Botón

Fully automatic coffee machines brew coffee differently than portafilter machines, so the question arises as to which coffee beans are suitable for fully automatic coffee machines. We've long wanted to develop a coffee specifically for fully automatic coffee machines, applying the same standards we apply to every other product: transparent sourcing of the green coffee, natural production methods, clear aromas, and precise roasting. El Botón combines these requirements and tastes just as good as an espresso or a long coffee brewed in a fully automatic machine.

Why does coffee taste the way it does?

We chose a blend to combine two attributes: lighter aromas (Mexico) and a more classic aftertaste (Guinea). The washed organic coffee from Mexico brings light floral notes and a caramelly effect, especially in espresso. The Robusta from Guinea gives the coffee a robust base character and emphasizes the aftertaste.

How do we roast this coffee?

The lower brewing temperature and lower brewing pressure in a fully automatic machine inspired us to try a different roasting technique. Unlike an espresso brewed with a portafilter machine, where we gradually reduce the gas supply, we increase it again in the last quarter of the roast. This way, the coffee reaches a higher final temperature with a medium roast time, which gives it its caramel notes.

Where does the Robusta in El Botón come from?

Get coffee details at Beanconqueror

Import to Beanconqueror