It's back! We've done some deals and are serving up this beauty again. These heirloom beans (Typica/Geshia cross) are grown wild under trees and foraged. Just about as special as it gets without going through the digestive tract of a civet. 

Processing method:

Natural

How we brew it:

Pour-over: We use a medium coarse grind with a 1:16 coffee to water ratio. 15g of coffee matched with 240ml of water if you want the maths done for you.

Moccamaster: Served black, coarse grind, dosing at 80g per litre.

Espresso Machine: Double espresso, or try out the steamed water americano for something a bit different.

Tasting notes:

Tropical fruits, with cocoa and marjoram.