Cabin Fever - Lockdown Coffee

TASTING NOTES

Pecan Pie, Milk Chocolate, Caramelised Apple

ABOUT THE FARM

Tapir Andino by Frontera San Ignacio

Importer - DR Wakefield

Origin - Peru

Process - Red Honey

Varietal - Bourbon, Catimor, Caturra, Mundo Novo, Pache

Altitude - 1350 - 1890 masl

We chose a beautiful Red Honey processed coffee from Tapir Andino in Peru for this special release. I know what you're thinking - 'Isn't a tapir an animal?'. Correct! Thee farm is so called due to the tapir, bears and jaguar that skulk its border in San Ignacio, a protected are of Peru.

Organic methodology is really important on the farm as is a culture of wildlife protection, and the coffee is even fermented in wooden tanks from fallen trees - regulations prevent chopping them down!

The perfect coffee to help you through your cabin fever.

We paid 134% over the commodity price of coffee to our importer for this bag. Our importers pay a premium to farmers based on the quality they produce and are not driven by market prices.

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WHEN DO YOU ROAST?

Our current schedule is a little less predictable as we try to navigate lockdown, but we are roasting twice a week and aim to get your coffee to you as soon as possible.

ROAST TYPE

This coffee has been Omni roasted. As a result, we feel it will be suitable across a wide variety of brewing methods including both Espresso and Filters.

HOW SHOULD I DRINK IT?

We encourage you to develop your own recipe as variables change based on water quality and how fresh your coffee is. Our go-to starting point for this coffee is as follows:

For filter, rest for at least 4-days. 1:16 Ratio (20g Coffee / 320g Water) in 3/4 minutes.