Native - Diego Bermudez | HACHI - KINTSUGI (金繸司)

Kintsugi sits on the 'Top Shelf' level from Native.

With cherries sourced from the HACHI estate from Diego Bermudez

Kintsugi is 100% Caturra, processed via a new process Diego has coined - Symbiotic.

The Diego and the Hachi team at an initial cupping thought they were tasting a floral, sweet Gesha! But nope, it is 100% Caturra.

If you have had a Gesha before, expect Gesha qualities but with hints of Lemon tartness and plum, an extraordinary cup.

What is the roast recency?

Native recommend brewing with beans that are at least two to three weeks off roast. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

Filter or Espresso? Both!

All of Native's coffees are profiled to be as fantastic in filter as they are in espresso.