Chocolatey and fruity, this coffee does both.
Grown at high altitudes near the African Great Lakes, this coffee was slowly grown and carefully harvested. As such, complex flavors have been allowed to mature within these beans.
Featuring fruity notes of tangerine and plum with a baker’s chocolate finish, this coffee excels with most brew methods, but we particularly enjoyed it as a pourover and espresso.
Medium Roast
Chocolatey and fruity, this coffee does both.
Grown at high altitudes near the African Great Lakes, this coffee was slowly grown and carefully harvested. As such, complex flavors have been allowed to mature within these beans.
Featuring fruity notes of tangerine and plum with a baker’s chocolate finish, this coffee excels with most brew methods, but we particularly enjoyed it as a pourover and espresso.
Medium Roast
Brew notes:
Pourover (we used Chemex):
18g coffee // 270g water
54g bloom for 45 seconds with an aggressive agitation
4 more 54g pours, approx 4:00 - 4:30 min total time
Espresso:
1:2.5 (18g to 45g)
no pre-infusion
17-22 second shot time
The faster shot time allowed the fruity notes to shine while still preserving the chocolatey finish
