CLOUD
CREATIVE COFFEES FROM
PROGRESSIVE PRODUCERS.
The coffee was gently pulped as a “black honey” leaving maximum mucilage on the coffee. It was then fermented anaerobically for 96 hours at 18°C with CO2, then 48 hours of dry fermentation and 48 hours submerged in water followed by slow drying.
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.
Tasting notes
Dark, tender fruits wreathed in mists of thyme. Distant flowers bloom - fragrance ever shifting, like shadows on a vine.
