Aurelian
Ethiopia, Yirgacheffe
Bergamot, Jasmine, Stone fruit
Light roast
View this coffeeBack to the collection
Guatemala, Antigua
Warm, spiced and unhurried.
A rounded coffee with the sweetness of caramelised sugar and a soft citrus lift. Cardinal is roasted a little deeper to bring out dried fruit and baking spice, and holds up beautifully in a stovetop pot or a French press.
- Dried fig
- Brown sugar
- Orange peel
In the cup
Body4/5
Acidity3/5
Sweetness4/5
Aroma3/5
Roast4/5
The estate
- Region
- Antigua, Guatemala
- Altitude
- 1,600 m
- Variety
- Bourbon, Caturra
- Process
- Washed
- Harvest
- December to March
- Roast
- Medium-dark
The Antigua valley is ringed by volcanoes, and the ash in the soil gives the coffee its mineral sweetness. Warm days and cold nights slow the cherry down, building the dense, balanced cup this region is known for.
French press
- Coffee
- 20 g
- Water
- 320 g
- Temp
- 92 C
- Time
- 4:00
Moka pot
- Coffee
- 17 g
- Water
- 180 g
- Temp
- Hot
- Time
- 4:30
Pairs with: Spiced fruit cake, or a baked apple.
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