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Cla – Cesar Buesaquillo

November 2025 Coffee of the Month
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About coffee

Source: Colombia
Region: Buenavista
Altitude: 1800 meters
Process: Natural
Variety: Castillo
Producer: Cesar Buesaquillo
Toaster: Cla - João Andrade

V60 filter

COFFEE: 15g
WATER: 250g

  1. Extraction temperature 94ºC;
  2. 15g of coffee – medium-fine grind (identical to sand);
  3. Pour 50g of water in 10–15 s, covering well;
  4. Let the bloom run until 30 seconds.;
  5. Next, pour water until it reaches 150g with continuous, circular movements; ;
  6. At 1 minute 15 seconds, pour until 250g without disturbing the coffee bed; 
  7. Immediately after, slowly rotate the V60 so that the water comes into contact with all the coffee grounds.
  8. Aim for the extraction to finish around 3 minutes. If you see no more water in the filter before then, I recommend grinding the coffee finer. But of course, taste and adjust according to your preferences. 

PRO TIP: In the bloom stage, swirl the V60 in circular motions to ensure all the coffee is in contact with water.

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