First Crack

Origins

Gedeo Zone, Ethiopia

1,950m

Yirgacheffe

Jasmine, bergamot, dried apricot.

  • Light roast
  • Washed
Flat illustration of a jasmine sprig beside two pale coffee beans
  • Process Washed
  • Elevation 1,950 m
  • Region Gedeo Zone, Ethiopia
  • Roast Light
  • Tasting notes Jasmine, bergamot, dried apricot
Huila, Colombia

1,700m

San Agustin

Caramel, red plum, cocoa nib.

  • Medium roast
  • Washed
Flat illustration of a plum and a cocoa nib beside two mid-brown coffee beans
  • Process Washed
  • Elevation 1,700 m
  • Region Huila, Colombia
  • Roast Medium
  • Tasting notes Caramel, red plum, cocoa nib
Sumatra, Indonesia

1,400m

Kerinci

Dark chocolate, cedar, molasses.

  • Dark roast
  • Wet-hulled
Flat illustration of a cedar sprig and a chocolate square beside two dark coffee beans
  • Process Wet-hulled
  • Elevation 1,400 m
  • Region Sumatra highlands, Indonesia
  • Roast Dark
  • Tasting notes Dark chocolate, cedar, molasses

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Brew guide

Pour-over

15g dose

Pour-over

Weigh the dose first. Water, grind and time are all consequences of it.

Flat illustration of a pour-over cone on a carafe beside a small espresso cup
  • Water 250 g
  • Temperature 94 °C
  • Grind Medium-fine
  • Total time 3:00
  • Ratio 1:16.7
Espresso

18g in

Espresso

Same rule, tighter window. Set the dose, then read the yield against the clock.

  • Yield 36 g out
  • Shot time 28 s
  • Temperature 93 °C
  • Ratio 1:2
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