FIELD
FAMILIAR FLAVOURS.
CAREFULLY CURATED
Blackburn has its own very well-organised wet milling facility. Water from a spring high on Mount Oldeani supplies 2 reservoirs – vital in times of drought - adjacent to the mill for pulping. All the coffee is dried on classic raised screens (also known as African beds).
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
Ochre hued like liquor drips, into your cup so sweet and rich. Raise the cup to your meet your lips and taste the sun with every sip.
