Trigger - Winey Batch Filter 250 g

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About this coffee

Country: Rwanda /Brazil Region: Southern Province / São José do Rio Pardo Farma : local farms from around Gisanga / local farms from São José do Rio Pardo Processing: Anaerobic / Natural Altitude: 1650-1850 / 900-1000 m a.s.l. Cupping score: 85 / 100 points Variety : Bourbon / Catuai, Caturra ABOUT THE COFFEE Fruity and complex coffee with an intense, winey-aromatic character. Batch Brew Winey Filter is an example of how anaerobic fermentation can bring exceptional depth, sweetness, and aroma to the beans. In the cup, you will find notes of ripe fruit, red wine, and subtle spices, combined into a smooth, juicy whole with a long finish. This is a coffee with a distinct character, created for those who like their batch brew with a personality. It was crafted with lovers of intense, unconventional flavors in mind. Anaerobic fermentation brings out a wealth of fruity notes and layered sweetness while maintaining a clean, balanced profile. Deep and juicy in the cup, it unfolds with every sip – ideal for those looking for expressiveness and emotion in coffee. ROASTER'S OPINION Coffees from the Batch Brew series offer depth, fruitiness, and balanced intensity. Dried and ripe fruits give it a rich, winey character, while notes of chocolate and cocoa provide depth and smoothness. It is a bold coffee full of character, yet well-structured and clean, without excessive signs of fermentation. A coffee with character, but still pleasant on the palate. V60 RECIPE water temperature: 92 degrees Celsius 300 g water 21 g coffee grind size 7 (Fellow Ode II) Pre-infusion 75 g water pour: 0-0:10 150 g water pour: 0:30-0:40 225 g water pour: 1:00-1:10 300 g water pour: 1:30-1:40 All water should finish drawing down around 2:10 - 2:20. Store in a cool, dry place.