El Botón - fully automatic coffee

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

El Botón - Coffee Info

Roasted for: Café Creme, Cappuccino, Lungo, and espresso from fully automatic machines.

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 - Micro-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 beans are suitable for the fully automatic machine. It has long been our wish to develop a coffee specifically for the fully automatic coffee machine and to apply the same standards that we follow for every other product. : transparent procurement of green coffee, natural production, clear aromas and precise roasting. El Botón brings these demands together and tastes as an espresso as it does as a long coffee on a fully automatic machine.

Why does coffee taste the way it does?

We decided on 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 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 the 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. This way, the coffee reaches a higher final temperature with a medium roasting time, which gives it the caramel notes.

Where does the Robusta in El Botón come from?

Get coffee details from Beanconqueror

Import to Beanconqueror