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About the Roaster
Bonito Coffee Roaster beginnings; Carlos Ramirez was born and raised in a small town in Nicaragua. He was raised in the culture of coffee.
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Featured Brew Method
Depending on the roast we like to adjust how we make our coffee to suit the flavors of the beans.
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The Coffee Project
The goal of the coffee project is to identify small roasters that are pursuing their passion and to bring their best coffees to you.
Bonito Coffee Roasters
SUSTAINABLE FROM NICARAGUA TO OJAI.IT’S IN THE FARMING.
Head roaster Carlos Ramirez grew up in Nicaragua, subsistence agriculture is a common practice in his home town. Carlos believes that sustainable coffee farming is as important as the quality he looks for in his coffee beans.
IT’S IN THE TRANSPORT.
We purchase our beans directly from farmers, so there’s no extra shipping between a third party, and the farmer receives 100% of the fee.
IT’S IN THE ROASTING.
Small batch roasting means more than exquisite tasting coffee, it means no wasted product. We roast to order.
IT’S IN THE PACKING.
We use stamps instead of stickers & our compostable bonito bags, this way we know our bags will not add to our land fill.
IT’S IN THE DELIVERY.
Local delivery depends on man-power, namely Carlos-generated bike pedal power!
featured brew method: March
Water ≈ 198-203°f or 93°c (bring water to a boil, then remove from the heat for about 1 minute) (Do not use boiling water)
Coarse Ground Coffee ≈ 50g (≈7 tablespoons)
Gram Scale
Timer
- The standard ratio for coffee to water is 1:16. For every 1 gram of coffee add 16 grams of water.
- Start by adding the ground coffee to the french press, start a timer for 4 minutes, and then add about 1/2 the needed water and let the coffee bloom.
- After about 30 seconds of the coffee blooming, add the rest of the water. Once the water is added, place the plunger on top (do NOT press down!) to help retain some heat.
- Once the timer is up (4 minutes total from when water first touched the ground coffee), slowly plunge the filter down and immediately serve the coffee.
About the Coffee Project
The goal of the coffee project is to identify small roasters that are pursuing their passion and making a positive impact on the world. Whether through their community or purely the inspiring nature of their pursuit of excellence. Our mission is to bring them vital, and hopefully, life-changing business and exposure while bringing you world class coffee experiences.
Bonito Coffee Roasters
SUSTAINABLE FROM NICARAGUA TO OJAI.IT’S IN THE FARMING.
Head roaster Carlos Ramirez grew up in Nicaragua, subsistence agriculture is a common practice in his home town. Carlos believes that sustainable coffee farming is as important as the quality he looks for in his coffee beans.
IT’S IN THE TRANSPORT.
We purchase our beans directly from farmers, so there’s no extra shipping between a third party, and the farmer receives 100% of the fee.
IT’S IN THE ROASTING.
Small batch roasting means more than exquisite tasting coffee, it means no wasted product. We roast to order.
IT’S IN THE PACKING.
We use stamps instead of stickers & our compostable bonito bags, this way we know our bags will not add to our land fill.
IT’S IN THE DELIVERY.
Local delivery depends on man-power, namely Carlos-generated bike pedal power!