Aurelian
Ethiopia, Yirgacheffe
Bergamot, Jasmine, Stone fruit
Light roast
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Costa Rica, Tarrazu
Soft, sweet and calm.
A honey-processed coffee that tastes the way its name sounds. Gentle acidity, a syrupy body, and a sweetness that reads as honey and red apple. An easy coffee for any hour.
- Honey
- Red apple
- Milk chocolate
In the cup
Body4/5
Acidity3/5
Sweetness5/5
Aroma3/5
Roast3/5
The estate
- Region
- Tarrazu, Costa Rica
- Altitude
- 1,700 m
- Variety
- Caturra, Catuai
- Process
- Honey, dried on raised beds
- Harvest
- November to February
- Roast
- Medium
In Tarrazu, small mills leave a measured amount of the cherry's sticky fruit on the bean while it dries. This honey process keeps the cup clean while adding a soft, syrupy sweetness.
Pour-over
- Coffee
- 16 g
- Water
- 260 g
- Temp
- 93 C
- Time
- 3:10
Espresso
- Coffee
- 18 g
- Water
- 40 g
- Temp
- 93 C
- Time
- 0:29
Pairs with: Toasted brioche with honey.
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