José Luis - Double Fermentation Sidra

José is doing some fantastic work in Ecuador with his double ferment Sidra. The cherries are sealed in a tank for 72 hours to ferment, after which they are depulped and fermented for another 24 hours. The resulting mixture is then washed and dried.

What results is a bold and sweet cup with notes of sweet Rambutan!

Tasting Notes: Quince, Rambutan, Honey

Producer - José Luis Eguiguren

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!