Batch Zero
The first batch of any roast is done with a plan, based on how we think the coffee is best represented. Once we roast the first batch, after tasting and brewing it, minor tweaks will be made to the recipe to really highlight certain characteristics.
You can grab some of our very first roasts of these premium coffees we have to release soon..... By no means think these are inferior to brew with just because it is the first roast (we have a couple of roasts under our belt now....). Releasing a coffee will only go live once we are 100% on the recipe after brewing and resting the coffee - ready to fresh fresh to order!
The line up (some knock outs!):
A hydro honey process from India - coming from the Ratnagiri estate, who are pushing experimental processing in coffee to really challenge what typical flavour profiles you would expect from India. This hydro-honey process (no, it is not a sci-fi term) mixes some of the classic honey processing method with some microbial fermentation. Expect balanced sweetness and acidity - reminding us of caramel, raisin and lime. This is a light roast and best brewed for filter coffee.
An anaerobic Pink Bourbon varietal from Colombia - from Elkin Arcila 1.5 hectare farm in Támesis. Elkin is a meticulous farmer with a strong interest in experimental processing and controlled fermentation. This coffee has gone 100 hours of anaerobic fermentation, but unlike many anaerobic processed coffees, this remains super clean and has the floral characteristics you would expect from the pink bourbon varietal. Expect tropical fruit, jammy texture and tea like floral notes in this coffee. This is a light roast and best brewed for filter coffee.
A Chiroso varietal from Colombia - from Luis Eduardo Montoya's farm in Urrao. A very uncommon coffee varietal that is prized for its floral and delicate fruity characteristics. This coffee brings a clean, bright flavour profile of citrusy fruit and floral notes with a silky body. This is a light roast and best brewed for filter coffee.
The first batch of any roast is done with a plan, based on how we think the coffee is best represented. Once we roast the first batch, after tasting and brewing it, minor tweaks will be made to the recipe to really highlight certain characteristics.
You can grab some of our very first roasts of these premium coffees we have to release soon..... By no means think these are inferior to brew with just because it is the first roast (we have a couple of roasts under our belt now....). Releasing a coffee will only go live once we are 100% on the recipe after brewing and resting the coffee - ready to fresh fresh to order!
The line up (some knock outs!):
A hydro honey process from India - coming from the Ratnagiri estate, who are pushing experimental processing in coffee to really challenge what typical flavour profiles you would expect from India. This hydro-honey process (no, it is not a sci-fi term) mixes some of the classic honey processing method with some microbial fermentation. Expect balanced sweetness and acidity - reminding us of caramel, raisin and lime. This is a light roast and best brewed for filter coffee.
An anaerobic Pink Bourbon varietal from Colombia - from Elkin Arcila 1.5 hectare farm in Támesis. Elkin is a meticulous farmer with a strong interest in experimental processing and controlled fermentation. This coffee has gone 100 hours of anaerobic fermentation, but unlike many anaerobic processed coffees, this remains super clean and has the floral characteristics you would expect from the pink bourbon varietal. Expect tropical fruit, jammy texture and tea like floral notes in this coffee. This is a light roast and best brewed for filter coffee.
A Chiroso varietal from Colombia - from Luis Eduardo Montoya's farm in Urrao. A very uncommon coffee varietal that is prized for its floral and delicate fruity characteristics. This coffee brings a clean, bright flavour profile of citrusy fruit and floral notes with a silky body. This is a light roast and best brewed for filter coffee.
Batch Zero
The first batch of any roast is done with a plan, based on how we think the coffee is best represented. Once we roast the first batch, after tasting and brewing it, minor tweaks will be made to the recipe to really highlight certain characteristics.
You can grab some of our very first roasts of these premium coffees we have to release soon..... By no means think these are inferior to brew with just because it is the first roast (we have a couple of roasts under our belt now....). Releasing a coffee will only go live once we are 100% on the recipe after brewing and resting the coffee - ready to fresh fresh to order!
The line up (some knock outs!):
A hydro honey process from India - coming from the Ratnagiri estate, who are pushing experimental processing in coffee to really challenge what typical flavour profiles you would expect from India. This hydro-honey process (no, it is not a sci-fi term) mixes some of the classic honey processing method with some microbial fermentation. Expect balanced sweetness and acidity - reminding us of caramel, raisin and lime. This is a light roast and best brewed for filter coffee.
An anaerobic Pink Bourbon varietal from Colombia - from Elkin Arcila 1.5 hectare farm in Támesis. Elkin is a meticulous farmer with a strong interest in experimental processing and controlled fermentation. This coffee has gone 100 hours of anaerobic fermentation, but unlike many anaerobic processed coffees, this remains super clean and has the floral characteristics you would expect from the pink bourbon varietal. Expect tropical fruit, jammy texture and tea like floral notes in this coffee. This is a light roast and best brewed for filter coffee.
A Chiroso varietal from Colombia - from Luis Eduardo Montoya's farm in Urrao. A very uncommon coffee varietal that is prized for its floral and delicate fruity characteristics. This coffee brings a clean, bright flavour profile of citrusy fruit and floral notes with a silky body. This is a light roast and best brewed for filter coffee.
The first batch of any roast is done with a plan, based on how we think the coffee is best represented. Once we roast the first batch, after tasting and brewing it, minor tweaks will be made to the recipe to really highlight certain characteristics.
You can grab some of our very first roasts of these premium coffees we have to release soon..... By no means think these are inferior to brew with just because it is the first roast (we have a couple of roasts under our belt now....). Releasing a coffee will only go live once we are 100% on the recipe after brewing and resting the coffee - ready to fresh fresh to order!
The line up (some knock outs!):
A hydro honey process from India - coming from the Ratnagiri estate, who are pushing experimental processing in coffee to really challenge what typical flavour profiles you would expect from India. This hydro-honey process (no, it is not a sci-fi term) mixes some of the classic honey processing method with some microbial fermentation. Expect balanced sweetness and acidity - reminding us of caramel, raisin and lime. This is a light roast and best brewed for filter coffee.
An anaerobic Pink Bourbon varietal from Colombia - from Elkin Arcila 1.5 hectare farm in Támesis. Elkin is a meticulous farmer with a strong interest in experimental processing and controlled fermentation. This coffee has gone 100 hours of anaerobic fermentation, but unlike many anaerobic processed coffees, this remains super clean and has the floral characteristics you would expect from the pink bourbon varietal. Expect tropical fruit, jammy texture and tea like floral notes in this coffee. This is a light roast and best brewed for filter coffee.
A Chiroso varietal from Colombia - from Luis Eduardo Montoya's farm in Urrao. A very uncommon coffee varietal that is prized for its floral and delicate fruity characteristics. This coffee brings a clean, bright flavour profile of citrusy fruit and floral notes with a silky body. This is a light roast and best brewed for filter coffee.