Morning Filter Blend

In the cup we taste stone fruit, honey and cocoa. We roast this coffee light-medium to keep those flavours clear.

The cherries are pulped and the beans fermented, washed and dried on raised beds. That gives a clean, bright cup where the acidity is easy to taste.

Details

• Origin Ethiopia and Colombia
• Region Sidama and Huila
• Altitude 1600 to 2100 m
• Variety Heirloom, Caturra
• Process Washed

How to brew it

We roast it for filter. Start with 60 g of coffee per litre of water at 93 to 96 C, for example 15 g to 250 g in a pour-over. It also makes a bright, fruity espresso if you like a lighter shot.

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.