How so soft.
It takes quite a long time to properly soften coffee cherries.
We first cool them, then we need to massage, roll and sweat them. Rinsing and repeating the process (plus a little bit more in the recipe), eventually arrives us at luxuriously soft-textured blends.
Make it, don’t bake it.
Whilst our blends are beautifully soft and tasty through an espresso machine, they can be superior when set to brew in a French Press / Plunger / Cafetiere, for 2-3 minutes.
Boiling water Kills …. 92 to 96 degrees is all that’s required. Let your kettle go off the boil for a few minutes, before brewing.
Careful now ; Allowing coffee to set for more than 4/5 mins can significantly risk a situation called over-extraction, meaning the primary flavours will have already exhausted from the grains, and the brew can be tipping into the chemical space of Acidity & increasing Bitterness.
Great things take time.
It takes a long time to achieve our blends textural state, and we recommend that you take some extra time to savour every sip with a mouth-swirl, to sense the flavours following the softness.
Have a lot of luxurious days.
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