Red Bean — Cafeteria

Red honey means more fruit left on the seed and a slower dry, usually under partial shade, and the result is a coffee with noticeably more sugar and more weight than its yellow honey neighbor. This lot is picked from the lower, warmer slopes of the same estate, which gives it a rounder, less acidic character from the start.

We take the roast a shade past where we stop the filter coffees. That extra half minute in the drum builds body and turns the sweetness toward caramel and dried fruit, which is what makes it such a reliable partner for milk. In a flat white it holds its own rather than disappearing into the foam, and as a straight shot it pulls thick and syrupy with very little bitterness to manage.

If you brew at home on an automatic machine, this is the bag to start with. It is the least fussy coffee we sell and it tastes good even when the grind is a little off.

Tasting notes

Caramel, dried fig, and toasted hazelnut
Soft, low acidity with a heavy syrupy body
Long, sweet finish with no bitter edge
Excellent in milk drinks and on a home espresso machine