Elkhill Estates

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  20

Our debut coffee from Elkhill, a group of estates spanning 1500 acres, this anaerobic washedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. lot comes from their first year of specialty cultivation. It brews balanced cups with layers of fruit and spice, and a subtle hint of nuts. Ripe cherries, harvested at elevations between 457 to 1067 MASL, were fermented for 36 hours. Next, they were 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. then slow-dried on raised beds for nearly 18 days to preserve their character. Roasted to a medium profile, the result is a cup that opens with the aroma of brown sugar and roasted almonds. Each sip is reminiscent of orange, brown spice, and roasted hazelnut, and ends in a lingering, orange zest-like finish. Our roasters recommend brewing this coffee as an espresso, a cold brew, or using a Moka Pot. It tastes great black and also works well with milk. Recommended RestingRoast 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. Period: 11 Days