We recommend brewing with water at approximately 100 ppm total dissolved solids, comprising a general hardness (GH) of 55-65 ppm and a carbonate hardness (KH) of 35-45 ppm. This composition offers a balanced buffer capacity that helps bring out both the sweetness and clarity of acidity in our coffees without overwhelming either.

Lower buffer compositions (particularly those with reduced KH) may increase the perception of acidity in the cup, sometimes to a degree that feels sharp or unintegrated.

Treat our coffees like diamonds. Apply sufficient temperature to extract the most out of them. In fact, the more hotter more better. We’d suggest something in the region of 90-96°C depending on how the coffee was processed. But of course, these are just guidelines - adjust the temperature upwards/downwards according to what you’re tasting!

Natural/Anaerobic Natural/Yeast Innoculated: 90-92°C
Washed/Anaerobic Washed: 93-96°C

In our experience, we find that our roasts take a little bit of time to fully express themselves. So, for maximum flavor and juiciness that explodes in your mouth, store it in your cupboard (away from direct sunlight and heat) and just forget about it!

As a matter of fact, we find that our coffees reach their peak at about 4-5 weeks post-roast. So unless you love the taste of grass, we beseech you to just leave it aside for a little while.