Coffee
Natural
In the Natural process, the coffee is dried with the whole cherry, without removing the pulp or mucilage. This imparts intense sweetness, full body, and pronounced fruity aromas, resulting in a complex and highly aromatic cup.
$9.00
1
Delivered in 1 to 2 business days in the Greater Metropolitan Area, 2 to 4 elsewhere.
Cup profile
- Aroma
- Intense
- Acidity
- Marked
- Body
- Medium
- Flavor
- Sweet with notes of lime
- Roast
- Medium
- Altitude
- 1700 m.s.n.m
How to brew this coffee
A starting point for this roast. Adjust to your taste.
- Method
- V60 or pour over
- Grind
- Medium, like brown sugar
- Coffee
- 16 g per 250 ml cup · 1:16
- Water
- 94 °C
- Time
- 3 min
Also good as French press, ground coarse, like kosher salt.
Cleaner in a V60; more body in a French press with a coarse grind.
The roaster's rule: 92 to 96 °C for light and medium roasts, 88 to 92 °C for dark ones, so the dark does not turn bitter. Water just off the boil, rested a minute, sits around 92 °C.
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