Berry݀ • Dark Chocolate

Flavour Intensity is 2 out of 5 and the roast is light. 

Jammy raspberry and blueberry lead in the cup, backed by a rich dark chocolate base. Natural processing brings a syrupy sweetness with a gentle, winy lift. Finishes long with cocoa nibs and lingering berry compote.

Brewing Recommendations

• This single-origin coffee is best enjoyed as a espresso, pour-over or cold drip to bring out the abundant fruitiness from the beans. Not recommended to be served with milk.

Suggested barista coffee making recipe

Espresso
Temp: 94°c
Group handle basket: 22g 
In: 23g
Out: 50g (60ml) 
Time: 30sec

Filter
Ratio: 1:16
Dose: 15g
Water: 250ml
Time: 2.30mins

Only use filtered water, unfiltered tap water spoils great coffee.

The Difference between Washed and Natural coffee:

Coffee beans are encased in multiple layers: silver skin, parchment, pectin, pulp, and outer skin. There are three primary methods to process the coffee and extract to the finished coffee bean: washed/wet-process, natural/dry-process, and pulp natural. 

Dry processed (naturals) coffees are dried in full on raised beds, or on patios in cherry prior to de-pulping. Wet processed (washed) coffees are dried without the cherry.

Washed coffees are de-pulped via washing stations then usually fermented to promote the separation of any remaining pectin still stuck to the bean and parchment, then washed clean prior to drying.

Naturals have more fruit flavours attributes as the coffee has had more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean.

Washed coffees are prized for their clarity and vibrant notes. Removing all the cherry prior to drying allows the intrinsic flavours of the coffee to excel. Fruit notes are still found in washed coffees, nonetheless, fermented and sweet berry notes are less common.

Harvest: September to January

Ethiopia, the birthplace of Arabica coffee, is world-renowned for producing some of the finest specialty coffee beans grown at high altitudes between 1100–2300 MASL. Mostly cultivated by smallholder farmers, Ethiopian coffee is celebrated for its complex flavour, vibrant acidity and distinctive regional character. Famous growing regions include Kaffa, Sidamo, Guji, Yirgacheffe, Limu, Harrar and Nekempti, each offering unique tasting notes ranging from floral, citrus and berry flavours to full body, balanced sweetness and the classic blueberry notes found in Harrar coffees.

⎷ Crafted by award-winning roasters
⎷ Roasted to order for freshness
⎷ Fast, free delivery straight to your door

Cup Count for ordering
1 – 2 cups daily - 250g per week
2 – 4 cups daily - 500g per week
6 – 8 cups daily - 1kg per week
Note: These guidelines are based on using 21-22 grams of coffee.

Ingredients: 100% Arabica Coffee Beans. Contains no additives or preservatives.
Blended, roasted, and packaged in Robe, South Australia, from imported raw coffee beans.