FIELD
FAMILIAR FLAVOURS.
CAREFULLY CURATED
The cherries were manually harvested and then hand-washed, before a 72 hour fermentation in sealed barrels. The lot was then briskly dried in the cherry, in thin layers, on a cement patio under full sun. After 3 days the layers were thickened for slower drying, which helps develop the rich flavours and layered acidity.
Please note we only hold a limited stock of these products, but we aim to roast at least two times a week (T&C's apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
For espresso try a 1:2.5 brew ratio and shot times of around 24-30 seconds.
Tasting notes
A toasty coffee with distinct malted chocolate and dried fruit flavours flavours. Silky in texture with a ripe fruitiness and balanced acidity. Deliciously smooth as a batch brew or pour over and a rounded, chocolaty espresso.
