Cold Brew

Origin

• 🇨🇴 Colombia
• 🇪🇹 Ethiopia

Tasting notes

Character

• Clean
  50
• Bright
  40

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica. A low-acid coffee blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. built for cold brew Cold Brew is a medium-roast blend of washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ethiopian and Colombian CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., roasted longer to lower acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and build a thick, sweet bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Designed for cold extraction, it brews smooth and creamy with cocoa, dates and brown sugar. For anyone who wants a fridge-ready, low-acid coffee. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Cocoa · Dates · Brown Sugar · Stone Fruit Low acidity, a thick and creamy body, and a long, sweet finish that drinks beautifully black or with milk. Coffee Details Origin Ethiopia & Colombia (blend) VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Caturra (Colombian component) Processing Washed Roast Level Medium (Agtron #85) Cupping ScoreCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. 86.5 Best For Cold brew Tasting Notes Cocoa, dates, brown sugar, stone fruit About This Coffee This blend is built backwards. Instead of starting with a country and hoping the cup falls into place, the flavour profile comes first — cocoa, dates, stone fruit and brown sugar — and the coffees are chosen to hit it. A washed Ethiopian, roasted longer than usual, brings the stone fruit and brown sugar. A washed Colombian Caturra adds the cocoa, date sweetness and creamy texture. Cold brew rewards low acidity and high sugar browning, so the roast is pushed to take on more heat through caramelisation and extend the roast time. That builds body and strips out sharp acidity, leaving a coffee that stays smooth and sweet on its own and plays well with milk. It cups at 86.5 and is designed for cold extraction only — this is not a hot-filter coffee. The blend keeps to a small number of components in a fixed ratio and refreshes its coffees through the year, so what is in your bag is always in season and tasting at its peak. How to Brew Cold Brew Method Cold brew (Toddy, paper + mesh filter) Coffee 283g, coarse ground Water 1750g at room temperature Steep Room temperature, then filter and chill Scale the ratio down for a smaller batch (roughly 1 part coffee to 6 parts water). If the co