Salted caramel in coffee form

This is a great example of how the landscape of specialty Indian coffee is exponentially evolving every year. We find a vibrant stonefruit profile (peach/strawberry) within a comforting milk chocolate profile and a salted caramel finish. This is a super fun coffee to brew and see how the dynamics change when cooled down. When hot, we find a milk chocolate forward profile and salted caramel finish. But as the coffee cools, a structured stone fruit acidity starts to appear in the sweeter profile making this coffee incredibly dynamic to drink! 

Brewing Advice:

We suggest you rest this coffee for at least 2 weeks before you brew. 

We’ve been enjoying this coffee in a more balanced and sweet brewing approach where the stone fruit acidity and salted caramel aspects can be presented equally! With this coffee we suggest you brew at 92C with a medium level of agitation (3-4ml/s) and target a 1:16 ratio. This coffee has a large brewing sweet spot and we find the temperature and flowrate to really round things out. You can actually brew this coffee with even more aggressive brew methods (high agitation, hotter temps, etc) and it will hold up. On espresso, we suggest you pull this coffee to at least 1:3 ratio with faster flowrates to experience the acidity more. This coffee also works well as a milk base for those looking for a fruitier presentation!

Roast Date: 02/13/25

Pre-rested Gems: We take great care in curating our selection of freshly roasted coffees for each release, but occasionally we have extra batches from our production runs that rest on our shelves.

We aim to discount these coffees when they are over 1 month off roast even though we believe they perform well even after 6-10 weeks of rest, with some coffees even peaking in the 12-15 week rest range. This selection of coffees will rotate depending on releases and availability. You may find some hidden gems at a heavily discounted price!