Haiti
Haiti Thiotte
Thiotte, Belle-Anse · 900–1400 masl · Washed
Shade-grown in Haiti's southeastern hills, a gentle, cocoa-forward cup with brown-sugar sweetness and a soft nutty finish.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Haiti Thiotte | 5 | 4 | 5 | 3 | 6 | 7 |
Details
- Varieties
- Typica, Bourbon
- Processing
- Washed
- Roast
- Medium
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
CocoaBrown SugarAlmondRed Apple
Brewing recommendations
Cold Brewaffinity 7/10
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; cocoa and brown-sugar without the bite.
French Pressaffinity 6/10
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; cocoa and brown-sugar with textured mouthfeel.
Chemexaffinity 5/10
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; cocoa and brown-sugar shine through.
Kalita Waveaffinity 5/10
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; cocoa and brown-sugar with rounded sweetness.
Espressoaffinity 5/10
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated cocoa and brown-sugar; syrupy shot.
AeroPressaffinity 5/10
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; cocoa and brown-sugar with soft acidity.
Moka Potaffinity 5/10
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; cocoa and brown-sugar in a concentrated cup.
Pour-Over V60affinity 4/10
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Highlights cocoa and brown-sugar; clean and articulate.