Medium- Dark Roast

Roasted to preserve the coffee's vibrant fruit character while developing a smooth sweetness and balanced body. This lighter roast highlights the unique qualities of the Caturra variety, allowing its natural complexity to shine without overpowering its delicate flavours.

Cup Profile

• Body: Medium-full and syrupy
• Acidity: Bright, juicy and berry-like
• Sweetness: Dark chocolate and caramelised sugar
• Finish: Clean, floral and cocoa-led
  

Best Brewing Methods

• Espresso — best overall: Highlights its dark-chocolate body, raspberry brightness and floral finish.
  -18g coffee
  - 38–42g yield
  - 28–32 seconds
  - 92–93°C

• V60 — best for clarity: Brings the raspberry and floral notes forward while keeping a cocoa base.
  - 15g coffee
  - 250g water
  - 92–94°C
  - 2:45–3:15 total brew time
  - Medium-fine grind
  
• AeroPress — best for balance: Produces a sweet, rounded cup with chocolate depth and controlled acidity.
  - 16g coffee
  - 230g water
  - 92°C
  - 1:45 steep, then press gently

• Flat white or cortado — best with milk: The dark chocolate works naturally with milk, while the raspberry adds brightness. Use the espresso recipe above and avoid overheating the milk.
  
• French press — best for body: Emphasises chocolate, richness and mouthfeel while softening the fruit and floral notes.
  - 30g coffee
  - 500g water
  - 94°C
  - Medium-coarse grind
  - 4–5 minutes