CLOUD
CREATIVE COFFEES FROM
PROGRESSIVE PRODUCERS.
We love Ardent’s anaerobic (natural cherry) micro-lots and expect to see a seasonal selection from Yirgacheffe, Guji and Sidama with each harvest. This aromatic, fruity coffee used high altitude coffee cherries, an anaerobic fermentation and drying on raised beds. Here, sugar rich cherries are hand selected and undergo a carefully controlled, thermoshock (thermal shock) treatment before a 24 hour anaerobic fermentation, then slow-drying. This delivers a sweet cup bursting with tropical fruit flavours and a bright, clean acidity.
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 really delicious, complex coffee with a funky, juicy flavour and coating mouth-feel. Notes of jasmine, black cherry, red wine and caramel with a clean, bright acidity in the brew to balance the sweet, fruity flavours. Highly suited to soft brew, but you can experience a sweet, fruity and rewarding espresso too.
