Our newest medium roast comes from Stanmore Estate, tucked away in the serene Shevaroy Hills. At the farm, coffee cherries of 24 Brix value (measure of dissolved sugar) were rinsed and transferred to large ceramic tiled vats. The temperature was kept in check to ensure proper anaerobic fermentation. Post this, the coffees were slow-dried under partial shade for 20 days.
This balanced cup has a lovely aroma of dried cranberries and features notes of juicy malta orange, sweet guava and milk chocolate. Enjoy its creamy mouthfeel by brewing it as an Espresso or using an AeroPress, Moka Pot, Pour Over or French Press.