Reviews El Salvador MAURICIO SALAVERRIA - anaerobic natural

I tried familiar recipes as well as tried and tested modifications; Hoffmann, Kasuya, Winton, Hedrick. I used a plastic and metal V60 from Hario and a Mugen dripper. Filtered and bottled water. Temperatures from 90 to 100°C. Fine and coarse degree of grinding. I was looking forward to the taste of vanilla and cherry cola, but unfortunately I couldn't make the coffee in a way that I could smell more than 50 shades of cocoa.

The coffee is not packaged in a resealable package.