WHY THIS COFFEE? We love this coffee for its fall vibes: gingerbread, cinnamon, and baking spices. We had this for the first time last year (as EXP010) and we're excited to have it again. The honey anaerobic process brings out a lovely body from the caturra and catuai blend. We roast this one a smidge darker than typical at Experimental: on the border between light and medium. Let it rest two to three weeks and enjoy it as espresso too. COFFEE DETAILS Origin: Costa Rica Producer and farm: Juan Ramon (Montaño Micro Mill) Varietal: Caturra and Catuai Elevation: 1200 to 1750 masl Processing: Honey (anaerobic) Green cost: $8.40/lb BREW GUIDE Our recent roast is an "omni" roast. This means we designed this roast to work for both pourover and espresso. How long to rest: You should wait two weeks for EXP010 to degas and begin its peak. We taste: Gingerbread, nutmeg, cinnamon and related baking spices.

WHY THIS COFFEE? We love this coffee for its fall vibes: gingerbread, cinnamon, and baking spices. We had this for the first time last year (as EXP010) and we're excited to have it again. The honey anaerobic process brings out a lovely body from the caturra and catuai blend. We roast this one a smidge darker than typical at Experimental: on the border between light and medium. Let it rest two to three weeks and enjoy it as espresso too. COFFEE DETAILS Origin: Costa Rica Producer and farm: Juan Ramon (Montaño Micro Mill) Varietal: Caturra and Catuai Elevation: 1200 to 1750 masl Processing: Honey (anaerobic) Green cost: $8.40/lb BREW GUIDE Our recent roast is an "omni" roast. This means we designed this roast to work for both pourover and espresso. How long to rest: You should wait two weeks for EXP010 to degas and begin its peak. We taste: Gingerbread, nutmeg, cinnamon and related baking spices.