Roast: Medium Tasting Notes: Milk chocolate, caramel, oat cookie Origin: Brazil & Guatemala Variety: Bourbon, Caturra, Catuai, Red Catuai Process: Washed Producer:‘Franco Family’
About
A smooth and balanced blend with tasting notes of milk chocolate, caramel, and oat cookie. Perfect for espresso or drip, this blend delivers a full-bodied, sweet cup that works well with milk or on its own. Currently featuring a blend of Brazilian and Guatemalan coffees, we adjust based on what’s in season to create a reliable blend year round.
Brew Method
Filter: 16:1 water-to-coffee ratio (e.g., 20g coffee to 320ml water), medium-coarse grind Espresso: 2.5:1 yield-to-dose ratio (e.g., 18g coffee to 45ml espresso), fine grind, 30-second shot
Recommended Resting
To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!
