Colombia Sierra Nevada No Hay Como Dios Gala Suarez Coffee Bean - Anaerobic Natural

The Signature Pour-Over Recipe

To highlight the sparkling "passion fruit and wild berry" complexity of this light-medium roast, we highly recommend a manual drip extraction using the following parameters:

• Dose (In): 15 grams of freshly, medium-coarsely ground coffee
• Water Temperature: $91^\circ\text{C}$ to $93^\circ\text{C}$ (ideal to maximize the sweet fruit layers without introducing over-extracted bitterness)
• Ratio: 1:15 (Yielding approx. 225g of liquid coffee)
• Target Profile: Vibrant, juicy, and heavily aromatic, prioritizing a complex, winey acidity and a clean, fruit-forward finish over heavy body.

Versatile Brewing Options

If you are exploring other daily preparation setups, this expressive single-origin coffee performs beautifully across multiple precision styles:

• Siphon: Accentuates the clean natural processing, elevating the complex tropical aromatics and highlighting the distinct white wine clarity.
• French Press: Tames the brightest acidic peaks while extracting a smoother, rounder mouthfeel that highlights the deep blackcurrant and blueberry sweetness.
• Drip Coffee Machine: Excellent for an effortless, bright, and deeply awakening morning luxury mug.
• Moka Pot: Offers an adventurous, highly concentrated, and intensely punchy extraction for those who enjoy a bright, fruit-forward kick.

Pro-Tips for Best Flavor

• Let it Rest: Light-medium roasts need time to fully open up. Allow your whole beans to rest in the sealed bag for 7 to 14 days from the roast date before brewing. This crucial degassing phase guarantees a seamless, balanced extraction.
• Storage: Keep your precious beans inside their original packaging using the integrated resealable zipper. Store the bag in a cool, dark pantry—never the refrigerator—to safeguard the fragile aromatic oils from destructive moisture and condensation.

To keep your coffee beans tasting at their peak flavor, shield them from air, moisture, heat, and light.

1. Use the Original Bag
The packaging is already designed for optimal preservation. It features a resealable zipper and a recyclable degassing valve that lets carbon dioxide escape without letting oxygen in. Squeeze out excess air and zip it tightly after each use.

2. Store in a Cool, Dark Place
Place the bag in a kitchen pantry or cupboard. Keep it away from heat sources like ovens, microwaves, or sunny windows. Additionally, avoid storing it near strong spices, as coffee beans easily absorb surrounding odors.

3. Avoid the Refrigerator
Never store your daily coffee in the fridge. The temperature fluctuations from opening and closing the door create internal condensation, which ruins the essential oils and stales the beans rapidly.

Tip: If you bought whole beans, let them "rest" in the sealed bag for 7 to 14 days from the roast date before brewing. This allows the beans to de-gas, ensuring a smoother extraction for your espresso.