Light - Roasted light to preserve the clarity and acidity present in both of the coffees.
Sweet, bright and juicy with a creamy body and mango/citrus from the Guatemala; bright citrus and blackcurrant at the forefront from the Kenya, smooth chocolate on the finish.
This is the 9th iteration of Crows Nest, We wanted a coffee that was bright and juicy yet balanced.
50% Guatemala Bosques de San Francisco
50% Kenya Tinganga Estate
We aim to keep this coffee all year round, changing the components as and when they come in and out of season
12g coffee in, 200g water at 94 degrees
50g water for bloom, stir for 10 seconds
at 30 seconds add 50g water in outward spirals
at 1 minute add 100g water again in an outward spiral finishing the pour around the edges to wash the grinds off the sides.
Aim for all out in 2:15-2:20