Whole Beans
Colombia
Flavor Profile: Toffee, amaretto, fresh berry, mild raisin
Acidity, Body, Sweetness: Tangy acidity, medium body, and candy-like sweetness
Roast Level: Medium-light
Country/Region: Colombia, Argelia, Cauca
Farm/Producer: Women ARGCAFEE, Coca Substitution Program
Altitude: 1,300–1,500 MASL
Processing: Washed
Varieties: Castillo, Colombia
Suggested Brew Method: Pour-over or French Press to bring out balanced sweetness and body.
Mexico
Flavor Profile: Toffee, Citrus & Almond
Acidity, Body, Sweetness: Tart acidity, medium body, mellow fruit-like sweetness
Roast Level: Medium
Country/Region: Mexico, Puebla
Farm/Producer: Regional Select, Smallholder Farms of Puebla
Altitude: 1,200–1,800 MASL
Processing Method: Washed
Varieties: Bourbon, Typica, Mundo Novo
Colombia–Decaf
Flavor Profile: Sweet and balanced, with smooth body and mild acidity
Acidity, Body, Sweetness: Mild acidity, medium body, balanced sweetness
Roast Level: Medium
Country/Region: Colombia
Farm/Producer: Decaf Origin Select
Altitude: 1,400–2,000 MASL
Processing Method: Washed, Ethyl Acetate (EA) Decaffeination Process
Varieties: Castillo, Caturra, Colombia
Colombia
Flavor Profile: Toffee, amaretto, fresh berry, mild raisin
Acidity, Body, Sweetness: Tangy acidity, medium body, and candy-like sweetness
Roast Level: Medium-light
Country/Region: Colombia, Argelia, Cauca
Farm/Producer: Women ARGCAFEE, Coca Substitution Program
Altitude: 1,300–1,500 MASL
Processing: Washed
Varieties: Castillo, Colombia
Suggested Brew Method: Pour-over or French Press to bring out balanced sweetness and body.
Mexico
Flavor Profile: Toffee, Citrus & Almond
Acidity, Body, Sweetness: Tart acidity, medium body, mellow fruit-like sweetness
Roast Level: Medium
Country/Region: Mexico, Puebla
Farm/Producer: Regional Select, Smallholder Farms of Puebla
Altitude: 1,200–1,800 MASL
Processing Method: Washed
Varieties: Bourbon, Typica, Mundo Novo
Colombia–Decaf
Flavor Profile: Sweet and balanced, with smooth body and mild acidity
Acidity, Body, Sweetness: Mild acidity, medium body, balanced sweetness
Roast Level: Medium
Country/Region: Colombia
Farm/Producer: Decaf Origin Select
Altitude: 1,400–2,000 MASL
Processing Method: Washed, Ethyl Acetate (EA) Decaffeination Process
Varieties: Castillo, Caturra, Colombia
Colombia
Flavor Profile: Toffee, amaretto, fresh berry, mild raisin
Acidity, Body, Sweetness: Tangy acidity, medium body, and candy-like sweetness
Roast Level: Medium-light
Country/Region: Colombia, Argelia, Cauca
Farm/Producer: Women ARGCAFEE, Coca Substitution Program
Altitude: 1,300–1,500 MASL
Processing: Washed
Varieties: Castillo, Colombia
Suggested Brew Method: Pour-over or French Press to bring out balanced sweetness and body.
Mexico
Flavor Profile: Toffee, Citrus & Almond
Acidity, Body, Sweetness: Tart acidity, medium body, mellow fruit-like sweetness
Roast Level: Medium
Country/Region: Mexico, Puebla
Farm/Producer: Regional Select, Smallholder Farms of Puebla
Altitude: 1,200–1,800 MASL
Processing Method: Washed
Varieties: Bourbon, Typica, Mundo Novo
Colombia–Decaf
Flavor Profile: Sweet and balanced, with smooth body and mild acidity
Acidity, Body, Sweetness: Mild acidity, medium body, balanced sweetness
Roast Level: Medium
Country/Region: Colombia
Farm/Producer: Decaf Origin Select
Altitude: 1,400–2,000 MASL
Processing Method: Washed, Ethyl Acetate (EA) Decaffeination Process
Varieties: Castillo, Caturra, Colombia
Monday’s at Home
The Everyday Pour-Over
Heat your water in the gooseneck kettle to between 200-205°F (93-96°C).
While your water is heating, weigh out 30g of the No.1 Roast coffee beans and grind them to a medium-fine consistency.
Place the filter in your pour-over device and rinse with hot water, then discard the rinse water.
Pour the ground coffee into the pre-wet filter. Shake the brewer gently to level out the coffee grounds.
Start your timer and pour about 60g of hot water over the grounds, saturating them for a 30-second "bloom" period.
After the bloom, begin pouring the rest of the hot water over the coffee grounds slowly and evenly in a circular motion, not directly onto the filter's sides but over the coffee bed. Keep the coffee consistently saturated.
Continue pouring until the scale reads 500g(this should take around 2-3 minutes). Let the water drip through the grounds completely. The whole process, including blooming, should take around 3-4 minutes.
Remove the filter and grounds, then serve the coffee immediately. Enjoy the bright, juicy berry notes and the richness of dark chocolate in your No. 1 Roast.
★★★★★