A blend that delivers a fruity citrus flavour with delicious hints of caramel.

This blend is a combination of beans sourced from Costa Rica & Tanzania.

Brewing Recipe

Chemex

25g of medium ground coffee
400ml of 94–96°C (201–205°F) water

Rinse the filter
Place the Chemex filter in your brewer and rinse with hot water to remove paper taste and preheat the vessel. Discard the rinse water.

Add ground coffee
Add 25g of freshly ground coffee to the filter and level the bed.

Start timer & bloom
Pour 50–60g of water to saturate the grounds evenly. Let it bloom for 45 seconds. You should see bubbles—this is CO₂ escaping, which helps with even extraction.

Main pours
Slowly pour in stages until you reach 400g total water:

Pour up to 200g by 1:30

Pour to 300g by 2:00

Pour to 400g by 2:30

Use gentle spirals or pulses, keeping the water level even and avoiding pouring on the filter wall.

Drawdown & finish
Let the water fully drain through. The brew should finish around 3:30–4:00 minutes. If it runs too fast, make your grind finer next time; too slow, go coarser.