What we are saying:
Our seasonal espresso offering will rotate as new and exciting origins become available, so you can have a little bit of surprise all year.
Designed to suit most brew methods and shine on espresso, currently we have a fermented natural coffee from Brazil. The extra fermentation time added into the process has given the coffee a honey sweetness that reminds us of American candy corn, and still leaves intact the clean red fruit and creamy body we enjoyed this particular lot for.
Flavour - Red Fruits, Candy Corn, Cream
Acidity - Medium
Sweetness - Fruit
Mouthfeel - Creamy
Aftertaste - Lasting
Roast Level: Medium
Region: Poco Fundo, Mogiana
Varietal: Red Catuai
Altitude: 1050 masl
Process: Fermented Natural
We recommend use with: Suitable for all brew methods
Shipping info: Currently dispatched the Monday following order placement
Recommended brew recipe:
V60 - 22g coffee, 250g of water for a 2 minute 30 second brew using 99* water and the Scott Rao Method
Espresso - 17g-34g in 30s at 8 bar with 96* water.