A sparkly peach soda this is what we would call a clean and expressive coffee this dry fermented washed hamasho has sparkly peach acidity, nice lilac florality, and a clean finish. When hot, this coffee is floral forward with a sparkling peach acidity underneath. Once cooled, the peach acidity becomes much more structured and tied together with a clean and floral finish. We find this to be a great example of expressive flavors and processing in a clean presentation brewing advice: we suggest you rest this coffee for at least 2-3 weeks before you brew. This is a coffee that we suggest you try to add an initial step of agitation during bloom and brew with heavier pours at higher flowrates 6-8ml s to bring out the sparkling peach acidity. Weve been enjoying this coffee at 1:16 ratio where the peach acidity becomes very vibrant and upfront in the brew. If you are pulling this coffee on espresso, we also suggest you pull at faster flowrates with a faster fill to shift the acidity to the front. We find the rate at which you introduce water to this coffee no matter the brew method to have the biggest impact on acidity.
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