In the cup we taste smoke, dark chocolate and licorice. We roast this coffee dark to keep those flavours clear.
A natural Brazil and a wet-hulled Sumatra, both roasted dark for a heavy, low-acid cup.
Details
- Origin Brazil and Sumatra
- Region Cerrado Mineiro and North Sumatra
- Altitude 1000 to 1500 m
- Variety Catuai, Typica
- Process Natural and wet-hulled
How to brew it
We roast it for espresso and milk drinks. Start with 18 g in and 36 to 40 g out in 26 to 30 seconds, then adjust the grind to taste. It also works well in a moka pot.
We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.
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