Coconut Cream Blend Notes: Coconut • Chocolate • Creamy From the wet aroma to the lingering finish, we kept coming back to one thing: Almond Joy candy. Expect a creamy coconut, toasted almond, milk chocolate with a hint of ripe pineapple. A touch of citrus-like zest adds balance, while the finish lingers quite a long time. The coconut stays in the background, complementing the coffee rather than dominating it. Comforting, sweet, and incredibly easy to drink. No flavoring added. According to Mario at the farm, The coffee flavor is all naturally occurring due to the processing methods with no flavoring additives. Personal note: This is a blend of two coffees. A new Guatemala and a new Colombia coffee which provides the coconut notes. The goal was to have a cup that isn't too dominate of the coconut natural flavor. Subtle enough to want to drink more than one cup! This is it! The Colombia comes from our friends at Kawa. The same people that make our Cotton Candy, Strawberry, Lemon etc. Brewing: Really good on both espresso and drip. This one tends to extract easy. Which means lower heat is needed. 198f or lower for both drip and espresso. Pour overs with 3 min draw down or less. Espresso 2-1 or 3-1 in 26 sec is what we are liking. Our Roast Level: Medium 11.8 % WL (original moisture 9.5%) whole bean color 67.4 and 107.8 ground (Lebrew) Higher number = lighter color. We are dropping this one 59 secs after first crack starts. RESTING RECOMMENDATIONS: 10-15 days for pour over. 2-3 weeks on espresso.
Whole Bean, Ground (Drip), Ground (Coarse), Espresso Grind