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. Weve 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
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