FIELD
FAMILIAR FLAVOURS.
CAREFULLY CURATED
This award winning lot – placing 10th in the 2025 edition of the SanCup competition – was hand-picked across different periods of the harvest. Each batch was mound fermented for 48 hours, before being classically sun-dried on the patio. The extra fermentation, prior to drying, helps to give the coffee a layer of complexity and fruitiness.
Please note we only hold limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
For espresso try a 1:2.5 brew ratio and shot times of around 24-30 seconds.
Tasting notes
A honeyed, toasty coffee with distinct chocolate, vanilla and spiced pear flavours. Creamy in texture with a soft fruitiness and balanced acidity. Deliciously smooth as a batch brew or pour over and a rounded, chocolaty espresso.
