FIELD
FAMILIAR FLAVOURS.
CAREFULLY CURATED
The lot was briskly dried in the cherry, in thin layers, on a cement patio under full sun. After 3 days the layers were thickened for slower drying, which helps develop the rich flavours and unusually complex acidity.
Please note we only hold a limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
For espresso try a 1:2.5 brew ratio and shot times of around 24-30 seconds.
Tasting notes
The shop bell rings, the coins clasped tight, jars reflecting shafts of light. Toffee bonbons, sherbet dips, barley sugar, chocolate mice.
