From the farm

Most coffee in the region is wet hulled. This lot is picked ripe and dried as whole cherry under shade nets, which keeps the fruit clean and pronounced.

At the roastery

A gentle medium roast. Expect jam and cacao when hot and a spice note that opens as it cools.

How we brew it

  • French press: 30 g, 500 g water, 4 minutes, skim the crust
  • Cold brew: 100 g per litre, 16 hours