Meet a coffee that defies expectations. These premium beans deliver a bold, unapologetically indulgent cup with layers of flavour that unfold sip by sip. Expect a velvety fusion of dark cocoa, a sophisticated, boozy warmth with a rich stone-fruit and a caramelised sweetness that rounds out the cup.
Whether brewed as a delicate pour-over or a syrupy, punchy espresso, this is the taste sensation your collection is missing.
BLACK FOREST GATEAU | A velvety fusion of dark cocoa, whipped cream, and tart cherry.
CHERRY BRANDY | A sophisticated, boozy warmth with a rich stone-fruit finish.
RIPE BANANA | A creamy, caramelised sweetness that rounds out the cup.
The Vibrant Pour-Over (V60 / Chemex)
Best for: Catching the high clarity and boozy Cherry Brandy acidity.
Grind: Medium (resembling sea salt).
Bloom: pour 50g water in a circular motion, waiting around 30/45 seconds to release the gases or until the bubbles stop!
Total Brew Time: 3:30 – 4:00 minutes.
Pro Tip: Use filtered water at 94°C to keep the acidity bright, allowing the tart cherry notes to shine.
The Syrupy Espresso
Best for: Highlighting the Black Forest Gateau and heavy body.
Dose: 18g finely ground coffee.
Yield: 36g – 40g of liquid espresso.
Time: 27 – 30 seconds.
Sourced from the dramatic highlands of Santa Rosa, these Guatemalan specialty coffee beans owe their unique character to the ancient volcanic soil of Lake Ayarza. Grown at altitudes of 1400m – 2000m, the cherries thrive in a microclimate of warm days and cool nights, allowing them to ripen slowly and develop a deep, complex sweetness.
Purity is at the heart of this roast. This lot is naturally processed with a 120 hour (5 day) cherry fermentation in anaerobic conditions. After fermentation the cherries are patio dried in a very thin layer to halt the fermentation process and immediately begin drying. After 10 days of sun drying to 22% the cherries are finished in a mechanical dryer to 11.5%.
The result? Exceptional clarity and a clean finish that stands out whether brewed as a pour-over or a punchy espresso.
