In Central and South America, coffee farms are often run by families, with their own homes on the same land where their coffee grows. We’ve sipped coffee with these farmers for years, sitting on their terraces, overlooking the lush beauty of the arabica coffee trees rolling out in the distance. Most times it was a medium roasted coffee like this one. It took us more than 40 tries to get it right — complex and flavorful with a velvety soft texture.
Caramelly, velvety and deep
Balanced flavor of red wine and chocolate, accented by the tangy citrus with a deep warm caramel finish.
Pair it with
Light fruit cake and great book
coffee brewing guide
Only use filtered clean water.
Grind coffee beans just before brewing.
Brew with water temperature 92°-97°C.
8-10g coffee per 140ml water.