From the farm

A small micro mill in the clouds above the valley pulps the cherry and leaves most of the fruit mucilage on the bean. Drying is turned by hand every hour for the first three days.

At the roastery

We take it just past first crack to caramelise the sugars. It works on every brewer we own, which is why it rotates through the bar so often.

How we brew it

  • AeroPress: 15 g, 220 g water, 2 minutes
  • Espresso: 18 g in, 40 g out, 29 seconds