Pour-over (V60)
Recipe card
Hotter water and a finer grind pull more of the florals. Do not be shy with the temperature.
Single Origin
Roast
Tasting notes
A washed Yirgacheffe that tastes like a sunrise in a cup. Bright, floral, and tea-like. We roast it light to let the farm do the talking.
Best for: pour-over, slow mornings, and drinking it black.
From the roaster
This is the lot we get most excited to put on the list. A washed coffee from the Kochere area of Yirgacheffe, processed at a station that ferments carefully and dries slowly on raised beds. The result is the classic Yirgacheffe cup turned all the way up: jasmine on the nose, bergamot like a good Earl Grey, and a white-peach sweetness on the way out.
We roast it light on purpose. Push the roast darker and you bury everything that makes this coffee worth the price. Brew it as a pour-over, drink it black, and give it a minute to cool. It gets prettier as it drops in temperature.
How we brew it
The exact numbers we use on Kochere Daybreak at the roastery. Treat them as a starting point, then adjust to your taste.
Recipe card
Hotter water and a finer grind pull more of the florals. Do not be shy with the temperature.
Recipe card
Brew hot straight onto ice. The peach really pops cold.
The file
Every bag carries a lot code. Scan it, and this is the file it opens. Plain facts about where the coffee came from and what we paid for it.
Lot on record
WC-2402
Kochere, Yirgacheffe, Ethiopia
Above the floor
Bought at a premium well above the Fair Trade floor through an importer who publishes farmgate prices.
Pairs well
A pink bourbon lot from a single producer in Huila. Juicy and honey-sweet with a clean finish that keeps you coming back to the cup.
Grown in volcanic Antigua soil, this is the comforting single origin: classic, balanced, and built for a quiet pour-over morning.