FIELD
FAMILIAR FLAVOURS.
CAREFULLY CURATED
The coffee grows at high elevation in the fertile, mist drenched mountains of Yunnan, close to the Myanmar border. Washed coffees are first pulped and then dry-fermented for around 18 hours. The coffee is then sun-dried, and raked by hand by the family, on Mr Zhang’s beautiful drying patios.
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
Mandarin sun sinks, Cocoa earth dark, the milk white Moon envies its warmth
