Flavor profile:
Tastes like bergamot, stone fruit, and vanilla.
Processing:
This perfect little coffee is a Gesha variety processed using the white honey method. What does that mean? Sebastian removes only the outer skin of the coffee cherry, leaving about 10% of the fruit pulp on the bean. The coffee is then dried with the remaining mucilage in so-called honey clusters. The drying process takes about 14 days. After drying, the coffee is hulled and taken to the Vertical company’s dry mill, where the parchment is removed, any defects are sorted out, and the green coffee is vacuum-packed and prepared for shipment to our roastery.
Recommended brewing methods:
A great choice for hoop, pulsar, V60, batch brew, aeropress, or any other pour-over method.
Barista’s tip:
For the best flavor, brew with water at 100 °C. The idea that boiling water can “burn” the coffee is a myth. We roast it at 600 °C, so there’s no way to burn it while brewing. Always use filtered or bottled water with alkalinity between 60–80 ppm.
Good to know:
For filter coffee, use beans at least 7 days after the roast date. After opening the bag, let it breathe for at least 4 hours before brewing. This helps prevent unwanted bitterness in the cup.
Package contents:
The package contains roasted arabica coffee beans in the selected quantity.
