Taste Profile:
Notes of tropical fruit, bergamot, and peaches.
Processing:
Wilder carefully sorts the cherries in multiple rounds to select only those perfectly ripe. Using a pulper, he removes approximately 90% of the skin from the cherries, then spreads them on drying beds. The remaining skin causes the beans to clump together into "honeyed" clusters, which are left to dry for several days. This method, called honey processing, is one of the most unpredictable, as the clusters can easily spoil.
Wilder demonstrated exceptional skill with this method, and the result is a stunningly flavorful coffee.
Best for:
A great choice for Hoop, Pulsar, V60, batch brew, Aeropress, or other coffee brewing methods.
Barista's Recommendation:
For the best flavors, pour water at 100°C over the coffee. The idea that higher temperatures can "burn" the beans is a myth. We roast them at 600°C, so there’s no way to "burn" them during brewing. Always use filtered or bottled water with an alkalinity of 60–80 ppm.
Good to Know:
For filter coffee preparation, always use beans that are at least 7 days post-roast. After opening the bag for the first time, let it vent for at least 4 hours before brewing. This helps avoid unwanted bitter notes in the flavor.
Contents:
The package contains roasted Arabica coffee beans in your chosen amount.
