This lot of Caucai was processed by Fabricio at Hacienda La Florida. Undergoing whole cherry carbonic maceration under mosto - the juice released under fermentation which carries with it incredible flavour. Then the coffee is fully washed. This allows the underlying flavours of the ferment to be imparted into the coffee, without the overriding funk. This results in a delicate, but tart, coffee with notes of sharp marmalade cuts.

Tasting Notes: Orange Marmalade, Quince, Juniper

Producer - Fabricio and Ramiro Coronel Pilco

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but 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.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!