Fronton

Fronton — Material from the Timor Hybrid cross with Caturra was sent from the Instituto Agronomico de Campinas in Brazil to Puerto Rico, where the Adjuntas agricultural experiment station made this Catimor selection. It served the island during the revival of its coffee sector.

Flavor Profile

Nuts and cocoa with a touch of citrus over a full body and a clean, settled finish - best at medium-dark roast.

Brewing Tip

Pour-over at 92-93 °C, 1:14-1:15, medium grind with a slightly longer drawdown, to build body and a cocoa finish.