May 13, 2026

Loma Ocotitlan, Mexico Speciality Single Origin: The Recipes

Making its debut at the London Coffee Festival 2026, we’re excited to introduce our roasted-for-filter speciality single origin, Loma Ocotitlán from Mexico. Carefully developed as a light to medium roast, this fruit-forward coffee has been crafted by our team to shine in filter brewing—whether you’re enjoying a slow, mindful pour-over or using a batch brewer like the Fellow Aiden at home.

You can download the tailored recipe for your Fellow Aiden via the link below, and explore our recommended pour-over method to get the very best from every cup.

Pourover Recipe

This recipe will work for any large ‘v60 style’ brewer.

You will need:

• 30g of Coffee
• 500g of Water ( a ratio of 1:16.5)

1. Wet your filter paper and add your coarsely ground coffee (between ‘table salt’ and ‘sea salt’) Then tare your scale.
2. Bring your water to a boil, remove/open the lid from your kettle, and swirl the a few times water to bring temp down to 93*C.
3. Start a timer and pour 60g-90g of water onto the bed of coffee, making sure to wet all the coffee grounds (this is called blooming).
4. Once bubbling has began to subside (30-45 seconds), steadily pour water for 30 seconds and until your brew reached 300g. Make sure you’re not just pouring in the same spot, moving the pour around the coffee bed will improve extraction and the taste in the final cup.
5. Allow the brew to drain for 20 seconds.
6. After the 20 seconds has passed, pour the remaining 200g of water, again for 30 seconds.
7. Lift your ‘Origami’ and swirl twice, then allow the brew to fully drain.
8. Pour your brew into your favourite mug and enjoy.

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Fellow Aiden Recipe

Download the Fellow Aiden Recipe here and import the brew profile.

Espresso

We ran this Espresso on a La Marzocco Linea Mini, so you may need to tweak your recipe as appropriate to suit your home machine, however the below is a good place to start.

• 16.5g of coffee
• 40g espresso yield
• 25 second extraction time

For espresso, we found the coffee really opened up when pushing for sweetness and clarity over intensity. The lower dose and longer ratio helped soften some of the coffee’s naturally vibrant acidity, creating a much more rounded and juicy cup overall.

With this recipe, the espresso leans heavily into notes of orange juice, tinned peaches and pineapple, backed up by a smooth milk chocolate body and a lingering marzipan sweetness through the finish. The result is expressive and fruit-forward, but still balanced — allowing all those bright characteristics to shine without tipping into sharpness or overwhelming acidity.