An exceptionally fine coffee expertly roasted using Brazilian and Colombian Arabica. A good body with hints of red berries, a touch of spice, and a luxurious dark chocolate finish.

Bean Type: Caturra, Bourbon, Mundo Novo, Catuai
Processing Method: Wet & Dry
Harvest: Nov – Jan
Origin: Central & South America

Sourced from various producers in the Central America and South America this 100% arabica coffee is a blend of both washed and natural or dry processed coffees.  The washed process retains the fruit like flavours of the high grown mountain coffees gained from months of growth in volcanic soils.

With the natural or dry process, the coffee beans are dried inside the coffee cherries or ‘drupes’ which allows sugars and oils from the fruit to slowly penetrate the bean itself and carry that sweetness into the cup. Sugars from the drying cherry also impart more soluble solids to the coffee bean which amplify its body.

Carefully combining these coffees in the roasting process provides the more complex and balanced flavour profiles in the end cup.

Roasted to the cusp of second crack this coffee provides a deeper less fruity taste with plenty of dark chocolate undertones.

Bungo Roast

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Bungo Roast

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