Månedens kaffe

Langøra Kaffebrenneri – September 2026

Castelgazzo

Sweet, round, balanced. Plum, apricot, caramel.

Origin: El Salvador
Producer: Finca Castelgazzo
Variety: Pacamara
Process: Washed
Harvest date: 2025/2026
Altitude: 1450-1750 masl
Buy this coffee

Pour Over Recipe

Bean Dose: 15g
Water: 255g
Ratio: 1:17
Grind size: Medium Fine
Water Temperature 94°C

Recipe
60g pour, wait 40s
50g pour, wait 20s
50g pour, wait 12s
95g pour

Click for xbloom recipe

Magarissa

Sweet, fruity, juicy. Yellow stone fruit, pineapple, citrus.

Origin: Gedeb, Ethiopia
Producer: Gedeb Chelbesa Station
Variety: Heirloom
Process: Natural
Harvest date: 2025/2026
Altitude: 1950-2100 masl

Pour Over Recipe

Bean Dose: 15g
Water: 255g
Ratio: 1:17
Grind size: Medium Fine
Water Temperature 92°C

Recipe
60g pour, wait 40s
50g pour, wait 20s
50g pour, wait 12s
95g pour

Click for xbloom recipe

La Chirimoya

Clean, crisp, complex. Rhubarb, raspberry, green apple.

Origin: Cajamarca, Peru
Producer: Norbil Perez
Variety: Caturra
Process: Washed
Harvest date: 2025/2026
Altitude: 2180 masl
Buy this coffee

Pour Over Recipe

Bean Dose: 15g
Water: 255g
Ratio: 1:17
Grind size: Medium Fine
Water Temperature 93°C

Recipe
60g pour, wait 40s
50g pour, wait 20s
50g pour, wait 12s
95g pour

Click for xbloom recipe

Incahuasi

Bold, clean, balanced. Red berries, vanilla, milk chocolate.

Origin: Cusco, Peru
Producer: Colectivo Incahuasi
Variety: Bourbon, Typica, Caturra
Process: Natural
Harvest date: 2025/2026
Altitude: 1800-2400 masl
Buy this coffee

Pour Over Recipe

Bean Dose: 15g
Water: 255g
Ratio: 1:17
Grind size: Medium Fine
Water Temperature 91°C

Recipe
60g pour, wait 40s
50g pour, wait 20s
50g pour, wait 12s
95g pour

Click for xbloom recipe

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