Colombia
- TasteCaramel · red apple · cocoa
- RoastMedium · espresso and filter
Meet this coffee.
A steady place to startThis washed Colombian coffee sits between bright fruit and a round, sweet finish. Red apple gives the cup a fresh edge. Caramel and cocoa bring it back to something familiar. We use a medium roast so it can work in an espresso machine, a filter brewer or a cafetière without losing its character.It is a useful first bag if you are changing from a darker blend. You still get body, but there is room for fruit. With milk, the caramel notes become more prominent. We taste each roast in the shop and can explain how the current batch behaves.Try it at homeFor espresso, start with 18 g in and 36 g in the cup.Use roughly 27 to 32 seconds as a starting point, not a fixed rule.For filter, use 16 g of coffee to 250 g of water at about 93°C.For a cafetière, grind coarse and separate the drink from the grounds after brewing.A sour espresso may need a slightly finer grind. A harsh finish may need a shorter extraction. Your machine and water will affect the result, so bring your recipe to the brew bar if you want help. Reserve through the contact form and collect in the shop. We can grind the beans for your brewer when you collect them.