Elzer García Ticlahuanca

We have a philosophy for roasting. That there's the platonic ideal form of a coffee's flavour expression (for each individual preference) - and that roasting can only ever reveal an imperfect version of that. That we as roasters can only ever make a coffee worse, never better than that perfect ideal - and so our goal is to minimise that gap, striving for our best version of it. This coffee is the platonic ideal of a washed Caturra. Grown under shade at a stunning 2400 MASL in Jaén, this is a peak coffee for us - delicious and with minimal intervention needed, absolutely sessionable, we could (and are) guzzling this by the mug. Brew Guide: Best Brewed with: Filter Lightest Roaster Influence: This coffee is SUPER dense with super clean processing, so we're absolutely whacking it with heat, treating it closer to an Ethiopian washed than anything else on the menu - incredibly fast roasting, with just a touch of extra time at the end of the roast to ensure it's cleanly developed. Best Rested: 3-4 weeks Filter: 60g/L & 96°C, with rest we like to move down to 91°C Espresso: Turbo shots + 3 weeks rest. 18g/46g+ & 18s We’re tasting: Sweet buttery aromatics reminding us of freshly baked apple crumble. In the cup it's beautifully sweet + plush - with clementine juice aromatics and acidity, white muscat grape, a buttery pastry note that reminds of vanilla danish pastries, with gentle hints of stonefruit. As it cools the sweetness reminds us of panela (raw sugar), and there's a long stewed apple note in the finish.