Preferred Brew Methods

BREW METHODS IMAGE 2 BREW METHODS IMAGE 3
ELEVATION: 1900 - 2200
FLAVOR PROFILE: Grape, Dr. Pepper™, Vanilla
PROCESS: Washed, Natural
REGION: Huila, Guji
VARIETAL: Castillo, Caturra, Ethiopia Heirloom

 

School's Out (A blend for drinking cold.) is something our roaster Tim has been talking about doing for years. Wanting to highlight exciting seasonally fresh coffees in a blend that is designed to taste perfectly  in cold brew or flash brew applications. This year we are featuring 75% of a natural Ethiopia Guji Sakicha with 25% of Colombia Laboyano. We are getting tons of fruit in the cup and couldn't be happier with how it turned out.

 

WE'LL TAKE CARE OF SHIPPING ON ORDERS OVER $25!