CITY
BRIGHT, MODERN,
FRUIT-FORWARD FLAVOURS.
Akram Qaid harvests the ripe coffee cherries, before they are gently sun-dried on raised beds at the Masar community drying facility. The village is at high altitude, in mountainous terrain, and drying can take from 14-25 days, giving the coffee a chocolaty depth.
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
Wine-stained silence hums. Spice bazaars in morning light. Earth and embers kiss.
