Name : Summer Wine Origin : Blend of 100% Colombia with some co-fermented coffees A blend to toast the end of summer, bringing together the distinct character of co-fermented, honey-processed, and washed coffees. Juicy, complex, and full of summer energy. We like to brew this as espresso at a 1:2.1 ratio (17.5 in 36.8 out in 25 -28 seconds for a juicy shot try a 42 ml yield) Try both ratios! pour over at a 1:14.2 ratio We found this ratio, lively, juicy, tropical, sweet, nectarous. 14 grams of coffee, 200 mL water, grind coarse ~900 microns, 196˚F water, 4 pulses of 50 grams, first pour let bloom for :35 secs, then following pours are after all water has drained. pour over at a 1:16.6 ratio We found this ratio sweet, lingering, still lively and expressive but more delicate. 23.5 grams of coffee 390 mL water, grind slight finer ~800 microns 196˚F water, 3 pulses: Preinfusion: 59g First Pour: to 250g at 0:45 Second Pour: to 390g at 1:45

Name : Summer Wine Origin : Blend of 100% Colombia with some co-fermented coffees A blend to toast the end of summer, bringing together the distinct character of co-fermented, honey-processed, and washed coffees. Juicy, complex, and full of summer energy. We like to brew this as espresso at a 1:2.1 ratio (17.5 in 36.8 out in 25 -28 seconds for a juicy shot try a 42 ml yield) Try both ratios! pour over at a 1:14.2 ratio We found this ratio, lively, juicy, tropical, sweet, nectarous. 14 grams of coffee, 200 mL water, grind coarse ~900 microns, 196˚F water, 4 pulses of 50 grams, first pour let bloom for :35 secs, then following pours are after all water has drained. pour over at a 1:16.6 ratio We found this ratio sweet, lingering, still lively and expressive but more delicate. 23.5 grams of coffee 390 mL water, grind slight finer ~800 microns 196˚F water, 3 pulses: Preinfusion: 59g First Pour: to 250g at 0:45 Second Pour: to 390g at 1:45