NEW RELEASE! Colombia, San Bernado

Colombia, San Bernado

A super super sweet cup reminding us of gummy bears! With a lovely winey body & a cocoa nib finish - what's more to love? Gummies, Wine & Choc? Sounds like a right night in.

Notes: Gummy Bears, Rose Wine & Cocoa Nib

Process: Natural (45hr Aerobic)

Variety: San Bernado

Altitude: 1800-2000 MASL

How would we recommend brewing this coffee?

This coffee shines wonderfully through filter coffee - however it would also work excellently on 'spro!

When using this coffee for filter - start with a ratio of  roughly 1:15.5 -1:16 (We usually brew this coffee @ 16:250g)

Updosing the coffee in the brew will work really well. As this coffee is roasted relatively light & paired with the natural process, it extracts quite easily; so updosing a tad can really help with the finished brew.

For 'spro, We would highly recommend pulling this shot out longer than you normally would, but also coarser than you normally would. Due to the longer fermentation of this coffee, it's very soluble which means it's relatively easy to overextract. 

To counter this, grinding a tad coarser whilst till pulling it longer will help with a really clean but well textured cup. Expect this coffee to run fast, but don't compensate by grinding finer - this can create some harsh tannin type tastes. 

Look for roughly 17g in : 40g - 45g out in 15-20s