CLOUD
CREATIVE COFFEES FROM
PROGRESSIVE PRODUCERS.
Wilder is a geneticist by profession and coffee is a family affair, refining processing methods and finding new audiences for their lots. The farm in Huila produces stunning coffees such as this rare and perfumed Gesha/Maragogype hybrid.
Beans collected at precise ripeness are de-pulped and then placed in tanks for 120 hours of fermentation. The pH is controlled at 4. and the temperature does not exceed 14°C. After washing they are dried in a marquesina (drying shed) for 8 to 15 days.
Please note we only hold 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
Orange blossom in the evening light, the fragrance soft like a garden’s whisper. Citrus sweetness lingers, fleeting and elusive as daylight's final breath.
