This is the lightest roast of a Central American coffee we've ever had.
If you've enjoyed our coffees from this region in the past, you might have noticed they are well developed and aimed at being sweet and round.

This roast hits different, in a good way!
The mouthfeel is light and silky, and reminded us of cane sugar and white chocolate.
Acidity wise, it's full of red apple and prunes, with a hint of stone fruit like a nectarine.
Even though it's light, there is a pleasant nuttiness reminiscent of macadamia nuts.

It feels good to have different lots from Luis this year so we could experiment a little more!

This might be a bit more challenging as an espresso, but definitely something special when dialed in.

We highly recommend waiting at least 10-12 days to brew this coffee as we've seen our light roast peak in flavours around 20 days.

Method Dose Ratio Time
Espresso 16-20 g 2.3:1 30-34 sec
Espresso with milk 16-20 g 2.1:1 32-36 sec
Americano 16-20 g 2.4:1 26-30 sec


18-32 g 17:1 3:30-4:00 min

 Chemex & Batch Brew

40-60 g 16:1 5:00-5:45 min

 French Press

18-25 g 14:1 4:30 min steep time
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