Estate Methods
Pourover
CLARITY & DELICACY
Optimal for highlighting the nuanced floral and bright acidity of our honey fermented estate lots. Requires precise temperature control and a steady pour.
Espresso
INTENSITY & BODY
Extracts the dense, syrupy core of our natural processed coffees. A meticulous balance of grind size, dose, and pressure is imperative.
Press
TEXTURE & RICHNESS
A robust immersion technique that celebrates the heavy, tactile oils and deep chocolate notes inherent in our darker roasts.
Estate Recipes
Lot AA: The Honey Fermented
RECOMMENDED FOR POUROVER
Begin with a 50g bloom for 45 seconds, ensuring complete saturation. Follow with three concentric, slow pours of roughly 80g each, allowing the slurry to recede slightly between pours. Aim for a flat bed post-drawdown to ensure even extraction of delicate jasmine and bergamot notes.
Lot PB: The Natural Peaberry
RECOMMENDED FOR ESPRESSO
Utilize a slightly finer grind than standard to combat the high density of the peaberry structure. A 5-second gentle pre-infusion is recommended before ramping up to full 9-bar pressure. The resulting shot should exhibit profound blueberry jam sweetness and a heavy, lingering cocoa finish.